Hungarian Fisherman's Stew (Halászlé)

Step 1

Cut the onion in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moon pieces, about 1/4-inch thick.

Step 2

Cut the fish into 2-inch chunks by slicing against the grain. Cut shrimp (if using) in half lengthwise so they cook evenly and stay tender.

Step 3

Pour 2 tablespoons olive oil into a large pot and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the sliced onion and stir with a wooden spoon, cooking for 3 minutes until the pieces turn soft and translucent, with no white remaining.

Step 5

Stir in 3 tablespoons paprika and cook, stirring constantly, for 30 seconds until the paprika smells deeply fragrant and the oil turns a rich red color.

Step 6

Pour in 4 cups fish stock and bring to a boil over medium-high heat, stirring once. You'll see large bubbles breaking the surface continuously, about 5 minutes.

Step 7

Add all the fish and shrimp pieces and reduce heat to medium, so the liquid simmers gently with small bubbles breaking the surface.

Step 8

Simmer uncovered for 6 minutes, then check a piece of fish: it should flake apart easily when you press it with a fork and be opaque throughout.

Step 9

Taste the broth and add a pinch of salt and pepper if needed. Ladle the stew into serving bowls and serve immediately in the pot.