Spicy Hungarian Tilapia Stew

• 3 Hungarian wax chiles
• 1/3 cup chopped tomato
• 2 teaspoons cider vinegar
• 2 tablespoons butter
• 1 cup thinly sliced leek (white and light green parts only)
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon tomato paste
• 1 tablespoon Hungarian sweet paprika
• 2 teaspoons Hungarian hot paprika
• 1 cup clam juice
• 1 cup unsalted chicken stock (such as Swanson)
• 3/4 cup dry white wine
• 1 1/2 pounds tilapia fillets, cut into (3-inch) pieces
• 1/4 cup dill fronds

1. Thinly slice chiles; discard stems. Combine 1/2 cup sliced chiles, tomato, and vinegar in a small bowl; set aside.
2. Melt butter in a Dutch oven over medium-high heat; swirl until butter foams. Add remaining sliced chiles, leek, thyme, and 1/4 teaspoon salt; saute 3 minutes or until softened. Add tomato paste and sweet and hot paprikas; cook 30 seconds, stirring constantly. Add remaining 1/4 teaspoon salt, clam juice, stock, and wine. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Ladle soup into shallow bowls; top with tomato mixture. Sprinkle evenly with dill.
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wax chiles, tomato, cider vinegar, butter, thyme, kosher salt, tomato paste, sweet paprika, paprika, clam juice, chicken, white wine, tilapia, dill

Taken from www.myrecipes.com/recipe/spicy-hungarian-tilapia-stew (may not work)