Delicious Fish Stew

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!

codstew

 

Ingredients

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

Directions

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!

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