Hungarian Fish Stew (Halászlé) - Gluten-Free

Ingredients

• 2 lbs Freshwater fish (carp, catfish, or mixed)
• 2 large Onion
• 3 tbsp Sweet paprika
• 1 tbsp Hot paprika
• 2 tbsp Tomato paste
• 1 medium Green bell pepper
• 6 cups Fish broth
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 slices Bacon (optional)

Instructions

1. 1If you are using the 4 slices of bacon, dice them into small pieces. Place the diced bacon in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Cook for 5-7 minutes, or until the bacon is crispy. Remove the crispy bacon from the pot with a slotted spoon and set it aside on a plate. Leave the rendered bacon fat in the pot.
2. 2While the bacon cooks, prepare the fish and vegetables. Clean the 2 lbs of freshwater fish and cut it into 2-inch chunks. Peel and finely chop the 2 large onions. Remove the stem and seeds from the 1 medium green bell pepper and chop it into small pieces.
3. 3Add the chopped 2 large onions and chopped 1 medium green bell pepper to the pot with the bacon fat. Cook over medium heat (350°F / 175°C) for 8-10 minutes, stirring occasionally, until the onions are softened and translucent, and the green bell pepper is tender.
4. 4Stir in the 3 tablespoons of sweet paprika, 1 tablespoon of hot paprika, and 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
5. 5Pour in the 6 cups of fish broth. Increase the heat to medium-high (375°F / 190°C) and bring the liquid to a gentle simmer. Let it simmer for 5 minutes.
6. 6Carefully add the 2 lbs of freshwater fish chunks to the simmering broth. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and cook for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
7. 7Ladle the Hungarian Fish Stew into bowls. If desired, garnish each serving with some of the reserved crispy bacon.

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