Stewed Whitefish with Kale and Tomatoes

From the Great Lakes Whitefish Cookbook

Publisher: The Michigan Sea Grant

Yield: 4+ servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

1 large bunch fresh cilantro, chopped

3 cloves of garlic, minced

3 tomatoes or ~ Quart of Canned

2 cups of packed thinly sliced fresh greens (swiss chard or young kale)*

4 Great Lakes whitefish fillets skinned

¼ cup olive oil

1 tablespoon Hungarian-style paprika

½ teaspoon cumin

½ teaspoon turmeric

½ teaspoon ground white pepper

3-4 cups chicken or fish stock ~ less if you use canned tomatoes

Preparation

1. Spread cilantro evenly over the bottom of a Dutch oven.

2. Sprinkle with garlic and arrange greens, then tomatoes over top.

3. Set whitefish on tomatoes.

4. Whisk oil and dry spices in a small bowl and pour over fish.

5. Add JUST enough broth or stock to reach the bottom of the fish.

6. Bring to just under a boil.

7. Cover and reduce heat to low.

8. Simmer until fish is flaky and greens are tender, about 10 minutes.

*If you use mature kale just blanch first!