Fisherman's Stew with Green Chile & Collard Greens

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!