Rockfish Stew with Kale

INGREDIENTS

Ingredients

Fish Stew

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1/2 large onion, chopped

  • 1 teaspoon red pepper flakes

  • 1 clove garlic, finely chopped

  • 1 bunch kale, chopped

  • 3 cups vegetable stock

  • 2 tomatoes, seeded and chopped

  • 1 pound rockfish, cut into 2 inch cubes

  • Salt and freshly ground black pepper

Instructions

  • In a large pot over medium heat, heat oil and butter.

  • Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.

  • Add kale and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 30 minutes. Add tomatoes and season with salt and freshly ground black pepper.

  • Add the fish and cook until flakey, about 5 minutes. Delicious served over grits or polenta.

Haley Smith