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Paprika pea stew with cod

This Paprika pea stew with cod is based on my  green pea goulash stew  recipe which is a very popular dish for children in Hungary. My kids love this version, as it reminds them of their favourite paprika fish stew. We serve it with steamed rice, mashed potatoes or galuska (Hungarian dumplings, similar to gnocchi) and gherkins on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion sliced
  • 2 carrots chopped
  • 2 garlic cloves chopped
  • 1 Tbsp sweet paprika
  • ½ tsp ground cumin
  • 1 Tbsp tomato purée
  • 500 g green peas
  • 350 ml vegetable stock
  • 1 piece of red bell pepper
  • 250 g cod fillet
  • Salt and pepper
  • 1 Tbsp chopped parsley

Method
 

  1. Heat the oil over a medium heat in a saucepan, then add the onion, garlic and carrot. Put the lid on and sauté for about 8 minutes, until tender.
  2. Add the paprika, ground cumin and tomato purée. Stir for 30 seconds, then add the stock. Cook for 10-15 minutes until the sauce has thickened and the carrots are cooked.
  3. Add the peas and cook for 3-5 minutes, under a lid.
  4. Cut the fish into bite-sized cubes (you can remove the skin if you want beforehand).
  5. Add these to the stew and season with salt and pepper. Put the lid on and let them steam for about 5 minutes, until they just have cooked through.
  6. Turn off the heat, rest for a minute or so. Scatter the chopped parsley over the fish, then serve.