Stewed Great Lakes White Fish with Tomatoes and Garlic (and Kale)

Stewed Great Lakes White Fish with Tomatoes and Garlic (and Kale)
Print Recipe
Great Lakes Whitefish Cookbook Publisher Michigan Sea Grant pg. 20 Chef: Unknown
Servings Prep Time
4 24 minutes
Cook Time
15 minutes
Servings Prep Time
4 24 minutes
Cook Time
15 minutes
Stewed Great Lakes White Fish with Tomatoes and Garlic (and Kale)
Print Recipe
Great Lakes Whitefish Cookbook Publisher Michigan Sea Grant pg. 20 Chef: Unknown
Servings Prep Time
4 24 minutes
Cook Time
15 minutes
Servings Prep Time
4 24 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Spread cilantro evenly over the bottom of a Dutch oven. (The Wife used a really big stainless steel frying pan).
  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 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
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About the author: Amber Mae

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