Halászlé Paprika Fish Bowl with Dill Rice and Sour Cream

Method

1. Rinse the rice until the water runs almost clear. Put it in a 16 cm pot with the measured water and a little of the salt, bring to a boil on high heat, then cover, lower to low heat and cook for 12 min. Turn off the heat and leave it covered for 10 minutes, then fork in the butter and most of the chopped dill.

   Add in this stepLong-grain rice 140 gWater (for the rice) 210 mlSalt ¼ tspButter 15 gFresh dill 3.5 g

   high heat→low heat

2. Meanwhile cut the fish into 4 cm cubes, pat dry and toss with half the sweet paprika and part of the salt.

   Add in this stepFirm white fish fillet, skinless (catfish, cod, pike-perch) 300 gSweet Hungarian paprika 1 tspSalt ¼ tsp

3. Heat the oil in a 24 cm frying pan on medium-high heat. Add the fish in one layer and sear for 4 min in total, turning gently with a spatula, until golden on the outside and just opaque inside. Lift onto a plate.

   Add in this stepSunflower oil 1½ tbsp

   medium-high heat

4. In the same pan, cook the thinly sliced onion and the pepper rings on medium heat for 5 min, until soft and starting to colour.

   Add in this stepOnion 1Hungarian wax pepper (or light green pepper) 1

   medium heat

5. Pull the pan off the heat and stir in the rest of the sweet paprika and the hot paprika, so it doesn't scorch. Add the diced tomatoes, the stock and the remaining salt, return to medium-low heat and simmer for 6 min, until saucy and slightly thickened.

   Add in this stepSweet Hungarian paprika 1 tspHot paprika ¼ tspTomatoes 1Fish or vegetable stock 150 mlSalt ⅛ tsp

   medium-low heat

6. Return the fish and any juices to the pan, spoon the sauce over and warm through on low heat for 2 min; don't stir hard or the fish will break.

   low heat

7. Spoon the dill rice into bowls, top with the fish and its red sauce, a dollop of sour cream and the remaining dill, with a lemon wedge on the side.

   Add in this stepSour cream 4 tbspFresh dill 1.5 gLemon (wedges) ½