Bohemian Fish Stew

For another dish that uses paprika liberally, see Paprika Chicken Stew.

In my growing-up world, paprika was used only to add a hint of color. Elsewhere, people with roots in Eastern Europe were enjoying paprika for its robust, spicy taste (not to mention color). For color but with little spicy heat, use sweet paprika. 'Kick it up a notch' with hot paprika to taste.

Stock. You'll get fine results with fish stock, chicken stock, or a mix of the two. You can substitute bottled clam juice for fish stock. Personal favorite: shrimp stock.

Potatoes. Any potatoes will do, but russets or Yukon Gold give a nice 'creaminess'. If the potatoes are new and have tender skins, simply wash and brush rather than peeling. You may want to lightly mash some of the potato pieces in the pot just before adding the fish.

Fish. Use firm white fish such as cod (salmon is good too). If frozen, remove fish from package and thaw in a bowl of cold water. Remove any bones and skin. Cut fish into chunks if you prefer, but it's easier to put whole fillets into the stew. When cooked, the fillet will flake apart on its own.

Total time about 90 minutes. Serves 4-5

SHOPPING LIST:
	Bacon Onion Celery Stock (or water) Canned tomatoes Potatoes Sweet paprika (plus a bit of hot for spice) Marjoram Fish Lemon juice or vinegar Parsley
1	Fry in soup pot over medium heat until bacon is browned (5-7 minutes)	2-3 strips bacon, diced 1 tablespoon olive oil
2	Stir in and fry gently until softened (about 5 minutes)	medium onion, chopped 1-2 celery ribs, chopped
3	Stir in, bring to boil, then simmer (covered) 30-45 minutes; stir occasionally Flavor improves with cooking time; minimum 30-45 minutes	5-6 cups stock (see above) 28-oz can whole or diced tomatoes, with juice 3-5 medium potatoes, diced (see above) 1 tablespoon sweet paprika (see above) 2 tsp fresh marjoram, chopped, OR about 3/4 tsp dry marjoram Salt and ground black pepper to taste
4	Mix 1-2 tablespoons flour with a few ounces of cool water, then stir mixture into stew
5	Submerge whole fish fillet(s) in the stew, then let stew sit, covered, for 5-10 minutes while fish cooks. Fish is done when it flakes easily.	about 1-1/2 pounds fish (see above) juice of 1/2 lemon or a tablespoon white wine vinegar or balsamic vinegar Optional: stir in small palmful fresh flat-leaf parsley, chopped
Sprinkle servings with paprika and chopped parsley. Accompany with warm whole-wheat bread and butter.

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