Tomato-Poached Fish With Kale And Chickpeas Recipe Recipe

Name: Tomato-Poached Fish With Kale And Chickpeas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large shallot, thinly sliced (about 3/4 cups); Kosher salt and freshly ground black pepper; 1 (28-ounce) can whole peeled tomatoes; 1 (14-ounce) can drained chickpeas; 1 bunch kale, preferably lacinato or dinosaur, stems and tough center ribs removed, leaves roughly chopped (about 5 cups); 1/4 cup low-sodium store-bought or homemade chicken broth; 1 pound cod or other flaky white fish, cut into 3 to 4 filets; 1/2 cup roughly chopped fresh cilantro leaves; Lemon wedges, for serving

Servings: persons

2 tablespoons olive oil
1 large shallot, thinly sliced (about 3/4 cups)
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can drained chickpeas
1 bunch kale, preferably lacinato or dinosaur, stems and tough center ribs removed, leaves roughly chopped (about 5 cups)
1/4 cup low-sodium store-bought or homemade chicken broth
1 pound cod or other flaky white fish, cut into 3 to 4 filets
1/2 cup roughly chopped fresh cilantro leaves
Lemon wedges, for serving

1
Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering. Add the shallots and a pinch of salt, stirring until the shallots soften, about 3 to 4 minutes. Add the tomatoes and their juice. Allow the tomatoes to cook until softened, breaking them up with a wooden spoon or potato masher, about 3 to 4 minutes. Season with salt and pepper.
2
Add the chickpeas, kale, and chicken broth, stirring until kale is wilted. Bring to a simmer then lower heat to maintain a gentle simmer. Allow to cook until the kale has completely softened, about 15 minutes.
3
Reduce heat to lowest possible setting. Place fish directly on top of mixture, nestling it slightly. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Ladle the stew and fish into bowls, sprinkle with chopped cilantro, and serve with lemon wedges.

156

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large shallot, thinly sliced (about 3/4 cups), Kosher salt and freshly ground black pepper, 1 (28-ounce) can whole peeled tomatoes, and more.

Yes, Tomato-Poached Fish With Kale And Chickpeas Recipe 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.

Tomato-Poached Fish With Kale And Chickpeas Recipe

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