Viennese-style Fish Stew

Ingredients

In this Viennese adaptation, the traditional Portuguese Caldeirada de enguias is transformed into a rich and comforting fish stew with Viennese influences. The original dish typically features eel as the main ingredient, but in this recipe, we use a variety of white fish fillets commonly found in Viennese cuisine. The addition of paprika, caraway seeds, and white wine infuses the stew with the distinct flavors of Vienna, while the use of cream adds a touch of richness and creaminess. We alse have the original recipe for Caldeirada de enguias, so you can check it out.

• 500g (1.1 lb) white fish fillets (such as cod or haddock), cut into chunks 500g (1.1 lb) white fish fillets (such as cod or haddock), cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 400g (14 oz) potatoes, peeled and cut into chunks 400g (14 oz) potatoes, peeled and cut into chunks
• 400g (14 oz) tomatoes, diced 400g (14 oz) tomatoes, diced
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Sprinkle the paprika and caraway seeds over the onions and garlic, and stir well to coat.
3. 3.
   Add the white wine to the pot and bring to a simmer. Allow the wine to reduce slightly for about 2 minutes.
4. 4.
   Add the potatoes, tomatoes, and fish or vegetable broth to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
5. 5.
   Gently add the fish fillets to the pot and cook for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Stir in the heavy cream and let the stew simmer for another 2 minutes to heat through.
7. 7.
   Remove the pot from the heat and garnish with fresh parsley.
8. 8.
   Serve the Viennese-style Fish Stew hot with crusty bread on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before adding them to the stew will enhance their flavor.
• Potatoes — Cut the potatoes into uniform chunks to ensure even cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or Hungarian paprika to the stew.
• Serve the Viennese-style Fish Stew with a dollop of sour cream for an extra creamy touch.
• If you prefer a thicker stew, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the broth.
• Experiment with different types of white fish to find your favorite combination of flavors and textures.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Viennese-style Fish Stew in deep bowls, allowing the aromatic broth to envelop the fish and vegetables. Accompany it with slices of crusty bread to soak up the flavorful juices.

Presentation advice

Garnish each bowl of Viennese-style Fish Stew with a sprig of fresh parsley to add a pop of color. Serve it on a rustic wooden tableware to evoke the cozy ambiance of a Viennese tavern.