Fish Stew With Kale
This recipe is perfect for those cold Sukkos nights. Especially when you just finished your afternoon meal a few hours ago. This dish combines your fish and soup course into one hearty stew. The vegetable/tomato stock can be made ahead of time and frozen. After you warm it up, just add some more chopped veggies and then 10 minutes before serving add the fish and kale. You will be enjoying a delicious fresh dish with minimal effort on Yom Tov!
Fish Stew w/ Kale
You will need:
- 1 1/2 lbs white fish, halibut, cod, or red snapper (cubed)
- 2 medium onions (diced)
- 1 leek (sliced)
- 5 cloves of garlic (crushed)
- 4 stalks of celery (diced)
- 4 carrots (diced)
- 2 tbsp olive oil
- 2 containers strained tomatoes Or 2 cans of stewed tomatoes
- 1 container vegetable broth
- 1/2 cup dry white wine (Sauvignon Blanc)
- Red pepper flakes & salt to taste
- 1 zucchini (diced)
- 1 tbsp chopped parsley
- 1 tbsp chopped cilantro
- 2 cups of kale (chopped)
Directions:
• In a large stock pot heat up the olive oil. Add the onion and sauté until translucent. Add the leek, garlic and 1/2 of the celery and onions. Sauté until the vegetables start to soften.
• Add the strained tomatoes, vegetable stock, and wine. Season with salt and red pepper flakes. Cook on a medium flame for 30 minutes.
• Blend with an immersion blender until all the stock is smooth (the stock can be frozen). Add the parsley, cilantro, rest of the celery and carrots and the zucchini. Cook on a medium flame for 20-30 minutes. The vegetables should be soft but not falling apart.
• Add the fish and lower the flame. Cook for an additional 8-10 minutes. DO NOT OVERCOOK!!
• In the last two minutes, add the chopped kale.
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Chag Sameach! Enjoy!
Never have I ever eaten such a delicious fish soup❗Easy and Healthy 30 MIN fish soup!
Friends, I want to show you the recipe for one of my favorite soups! I like that it is really easy to prepare, fast (30-40 minutes maximum), no need to cook the broth separately, excellent taste! It is boneless fish fillets (cod) that are used here, this increases and speeds up the process. You can add more salmon, shrimp, or any seafood of your choice.
Recipe: 6-7 servings
1 medium or large onion
1 medium carrot
1 celery stalk
1 small bell pepper or ½ large
2-3 garlic cloves
2 tbsp. vegetable oil
1tbsp. butter
1 large tomato
4-5 medium potatoes
1.5-2 liters of hot water
salt, black pepper to taste
1 bay leaf
~ 500 g cod fillet
small bunch of dill
½ cup cream 20-22% fat (optional), warm a little so that they are not cold
In a medium-sized saucepan (I have 3 liters), heat the vegetable and butter, add the onion, and sauté for 2-3 minutes, occasionally stirring to make it softer. Then add carrots, celery, bell peppers, garlic, a pinch of salt, and black pepper, and let fry for a few more minutes, stirring occasionally. Add chopped tomato, and stir. After a minute or two, put chopped potatoes, pour one and a half to two liters of boiling water, salt, and pepper, put a bay leaf, and bring to a boil. Boil vegetables without a lid over low heat until the potatoes are half cooked, about 3-5 minutes, then put the pieces of fish and cook for another 3-4 minutes. Optionally, in the end, pour in half a glass of cream and add a handful of dill, let it boil for 1 minute (it should not boil too much!), Then turn off the heat.
Let it brew for 10 minutes. Sprinkle with herbs before serving. Serve with crackers, toast, some delicious dark bread!
Soup can be stored in the refrigerator for 4-5 days without any problems)
You must try this super simple and delicious recipe!
Subscribe, like, comment, and share!
Thank you for watching!
Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce
Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!
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Jorge's Caldeirada (Portuguese Fish Stew) | Our Recipes E1
While in Portugal I was shown a regional dish by my new friend Jorge, who was kind enough to take me shopping and share his version of this popular stew made in Portugal. Caldeirada isn't something that's common in America, which is why I'm VERY excited to share his recipe.
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00:00 - Shopping For Jorge's Caldeirada (Portuguese Fish Stew)
01:26 - Prepping The Dish
03:14 - Cooking The Stew
04:13 - The Americans Try Something New
???? Ingredients
• 1½ lb / 680 g fish, (you can play it safe with cod)
• 4 -6 medium sized potatoes, skinned and sliced ½ thick
• 4 bell peppers, cored and sliced ½ thick
• 3 tomatoes, cored and thinly sliced
• 4 onions, thinly sliced
• 2-3 cloves of garlic, diced
• 1 cup / 250 g white wine
• ½ tsp paprika
• ½ tsp turmeric
• 1 bunch cilantro
• 1 bunch parsley
• 3 -5 Tbsp. olive oil
???? Equipment
• large heavy-bottomed pot
• wooden spoon
#recipe #caldeirada #stew
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???? You found my cookie.
Portuguese Fish Stew (Caldeirada de Peixe)
This Portuguese fish stew (caldeirada) is a delicious dish made with vegetables, fish and seafood in a richly flavored broth. It’s a simple stew full of Mediterranean flavors that’s just perfect with some rustic, crusty bread.