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Fisherman's Stew with Green Chile & Collard Greens

  • 6servings
  • 60minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 large onions, thinly sliced

  3. 2 fennel bulbs-halved, cored and thinly sliced

  4. 1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise

  5. 3 garlic cloves, thinly sliced

  6. 3 serrano chiles, seeded and thinly sliced

  7. 2 tablespoons anchovy paste

  8. 2 tablespoons Hatch green chile powder (see Note)

  9. 1/2 pound small collard greens, stems discarded and leaves torn into bite-size pieces

  10. 1 quart fish stock or bottled clam juice

  11. 1 pound Green Zebra tomatoes, sliced

  12. 1/4 inch thick

  13. 6 ounces hen-of-the-woods mushrooms, separated into bite-size pieces

  14. 2 pounds skinless sturgeon or halibut fillet, cut into 3/4-inch cubes

  15. Kosher salt

  16. Freshly ground black pepper

  17. Lemon wedges and crusty bread, for serving

Instructions Jump to Ingredients ↑

  1. In a large enameled cast-iron casserole, heat the olive oil. Add the onions, fennel, leek, garlic and chiles and cook over moderately low heat, stirring occasionally, until softened but not browned, about 15 minutes.

  2. Add the anchovy paste and chile powder to the casserole and cook, stirring, until the anchovy dissolves, about 3 minutes. Stir in the collard greens and cook until just wilted, about 3 minutes. Add the fish stock and 4 cups of water and bring to a boil. Stir in the tomatoes and mushrooms and simmer over moderately low heat until the collards are just tender and the tomatoes start to soften, about 5 minutes. Add the fish and simmer until just cooked through, about 7 minutes; season with salt and pepper. Ladle the stew into bowls and serve with lemon wedges and crusty bread.

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