Fisherman's Stew with Green Chile & Collard Greens Recipe

Name: Fisherman's Stew with Green Chile & Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large onions, thinly sliced; 2 fennel bulbshalved, cored and thinly sliced; 1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise; 3 garlic cloves, thinly sliced; 3 serrano chiles, seeded and thinly sliced; 2 tablespoons anchovy paste; 2 tablespoons Hatch green chile powder (see Note); 1/2 pound small collard greens, stems discarded and leaves torn into bite-size pieces; 1 quart fish stock or bottled clam juice; 1 pound Green Zebra tomatoes, sliced 1/4 inch thick; 6 ounces hen-of-the-woods mushrooms, separated into bite-size pieces; 2 pounds skinless sturgeon or halibut fillet, cut into 3/4-inch cubes; Kosher salt; Freshly ground black pepper; Lemon wedges and crusty bread, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
2 fennel bulbshalved, cored and thinly sliced
1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise
3 garlic cloves, thinly sliced
3 serrano chiles, seeded and thinly sliced
2 tablespoons anchovy paste
2 tablespoons Hatch green chile powder (see Note)
1/2 pound small collard greens, stems discarded and leaves torn into bite-size pieces
1 quart fish stock or bottled clam juice
1 pound Green Zebra tomatoes, sliced 1/4 inch thick
6 ounces hen-of-the-woods mushrooms, separated into bite-size pieces
2 pounds skinless sturgeon or halibut fillet, cut into 3/4-inch cubes
Kosher salt
Freshly ground black pepper
Lemon wedges and crusty bread, for serving

1
In a large enameled cast-iron casserole, heat the olive oil.
2
Add the onions, fennel, leek, garlic and chiles and cook over moderately low heat, stirring occasionally, until softened but not browned, about 15 minutes.
3
Add the anchovy paste and chile powder to the casserole and cook, stirring, until the anchovy dissolves, about 3 minutes.
4
Stir in the collard greens and cook until just wilted, about 3 minutes.
5
Add the fish stock and 4 cups of water and bring to a boil.
6
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.
7
Add the fish and simmer until just cooked through, about 7 minutes; season with salt and pepper.
8
Ladle the stew into bowls and serve with lemon wedges and crusty bread.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 large onions, thinly sliced, 2 fennel bulbshalved, cored and thinly sliced, 1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise, and more.

Yes, Fisherman's Stew with Green Chile & Collard Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fisherman's Stew with Green Chile & Collard Greens

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