Fischgulasch - Seafood Stew
Ingredients
- 1 tbsp canola oil
- 1 leek white and green parts, cut into 1-inch (2.5 cm) slices
- 1 carrot cut into 1-inch (2.5 cm) slices
- 4 garlic cloves minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot Hungarian paprika
- 2 cups 480 ml dry white wine
- 4 ½ cups 1 L fish stock or water
- 1 ½ tbsp Maggi seasoning sauce
- Grated zest and juice of 2 lemons
- 2 Yukon Gold potatoes cut into 1-inch (2.5 cm) cubes
- 1 lb 455 g skin-on or skinless cod fillets, cut into 1-inch (2.5 cm) pieces
- 1 lb 455 g mussels, scrubbed and debearded
- 20 clams scrubbed
- 16 shrimp peeled and deveined
- Leaves from 6 sprigs fresh thyme
- 2 tbsp finely chopped fresh parsley curly-leaf
- Crusty sourdough bread for serving
Instructions
Prepare the Base
- Heat the canola oil in a large stockpot over medium-high heat. Add the leek and carrot, cooking and stirring often until they begin to brown lightly (about 6 minutes). Add the minced garlic along with the sweet and hot paprika, stirring until the spices coat the vegetables evenly.
Build the Broth
- Pour in the white wine, fish stock (or water), Maggi seasoning, and the zest and juice of the lemons. Stir well and bring the mixture to a boil over high heat.
Cook the Potatoes
- Add the cubed potatoes to the pot, reduce the heat to medium, and let the broth simmer for 15 minutes until the potatoes are tender.
Add the Seafood
- Gently place the cod pieces into the broth and simmer for 5 minutes. Add the mussels and clams, ensuring you discard any that do not close to the touch. Add the shrimp and thyme, cooking until the mussels and clams open and the shrimp turn opaque (about 6 minutes).
Serve
- Ladle the stew into shallow bowls, discarding any mussels or clams that failed to open. Garnish with fresh parsley and serve immediately with crusty sourdough bread on the side.
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