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

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

Great Lakes Whitefish Cookbook Publisher Michigan Sea Grant pg. 20 Chef: Unknown
Prep Time: 24 minutes
Cook Time: 15 minutes
Total Time: 39 minutes
Servings: 4

Ingredients

  • 1 Large Bunch Fresh Cilantro (chopped)
  • 3 Cloves Garlic (minced)
  • 2 Cups Fresh greens (Kale or Swiss Chard) (thinly sliced)
  • 4 Fillets Great Lakes White Fish (Skinned)
  • 1/4 Cup Oilve Oil
  • 1 TBSP Hungarian-style Paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Turmeric
  • 1/2 tsp Ground White Pepper
  • 3-4 Cups Chicken or Fish Stock

Instructions

  • Spread cilantro evenly over the bottom of a Dutch oven. (The Wife used a really big stainless steel frying pan).
  • Sprinkle with garlic and arrange greens, then tomatoes over top
  • Set whitefish on tomatoes.
  • Whisk oil and dry spices in a small bowl and pour over fish.
  • Add enough broth or stock to reach the bottom of the fish.
  • Bring to just under a boil.
  • Cover and reduce heat to low.
  • Simmer until fish is flaky and greens are tender, about 10
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About the author: Amber Mae

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