One of my favorite ways to prepare white fish–other than the always delicious lemon-butter-parsley method–is to combine it with tomatoes. This recipe uses shiitake mushrooms which give the dish a nice rich flavor. Try this easy one-pot meal to warm you up on a cool fall evening!
1 Tablespoon olive oil
1 medium sweet onion, chopped
3 cloves garlic, diced
1 container (about 5) shiitake mushrooms, sliced
4 cups chopped kale (I used baby kale)
1 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup low sodium chicken stock or more if needed
1 large, 28-ounce can crushed tomatoes
1-2 Tablespoons fresh thyme
4 thick pieces cod or haddock fillets
Paprika to sprinkle on fish
Brown or wild rice, optional
Heat the olive oil in a Dutch oven or high-sided skillet. (If using rice begin cooking now) Add the onions and cook until softened, about 5 minutes. Stir in the mushrooms, cook for 3 more minutes then add the garlic and continue cooking for 2 minutes. Add the kale and toss to wilt then season with nutmeg, salt and pepper. Pour in the tomatoes; add the stock and thyme.
Season the fish with paprika and salt and pepper to taste then add the fish to the pot and bring to a boil. Turn the heat to low and cover. Cook the stew for at least 20-30 minutes.
Serve over wild rice if desired. Enjoy!