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1
Bring 4 cups of stock to a boil in a medium sauce pan, then reduce heat to simmer. Add cheese rinds and simmer for 30 minutes to infuse the broth with the cheese flavor. Reserve. You will use 1/2 cup of this broth to cook the quinoa.
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2
Preheat the oven to 400F. Put the halved grape tomatoes on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper as well as the oregano and fresh thyme. Roast for 30 minutes, stirring once halfway through the cooking time. Reserve.
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3
While the tomatoes are roasting, cook the quinoa. Bring 1/2 c of the Parmesan/Pecorino broth to boil in a small sauce pan, add quinoa, and reduce to simmer, covered, for 25 minutes. Fluff with a fork
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4
Make a spice blend from the salt, pepper, dried thyme, garlic powder, and smoked paprika. Pat your fish fillets dry with a paper towel and generously coat both sides with the spice mixture.
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5
In a large Dutch oven, heat about a tablespoon of olive oil over medium high heat. Sear the white fish for about 3 minutes on each side and remove; reserve on a plate loosely tented with foil.
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6
Add your onion and celery to the Dutch Oven and cook until translucent, about 5-7 minutes. Add the garlic and cook an additional minute. Add your reserved stock and the reserved oven roasted tomatoes and bring to a boil.
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7
Add the chopped kale and toss to wilt into the broth. Reduce heat to medium, cover and cook until the kale softens a bit, about 8 minutes. In the final 5 minutes, add in your reserved quinoa and set the fish filets on top of your stew to warm back through. Serve bowls of broth, quinoa, and vegetables with a fish filet atop each. Enjoy!
