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

Recipe Details

  • Prep Time: 24 mins
  • Cook Time: 15 mins
  • Total Time: 39 mins
  • Servings: 4 people


  • 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


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