Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Fish Stewed with Wild Greens and Leeks

From the book The Jungle Effect by
Serves 4 to 6

Culinate recipe editor’s note: This is a great basic dish to have in your repertoire — delicious, healthy, and easy to prepare. I’ve fooled around with various greens (including purple ones like kale) and herbs (parsley, cilantro, dill), all to good effect. The author’s recommendation to serve it with bulgur is a tasty one.

Introduction

This has become one of my standard fish recipes. I make it with whatever wild greens and white fish are fresh and in season. For the fish, I usually choose cod, sole, or sea bass. It is delicious with toasted bulgur and onions.

Ingredients

2 to 2½ lb. delicate white fish
~ Juice of 2 lemons or ½ cup dry white wine
1 tsp. salt (more or less to taste)
~ Freshly ground pepper
¼ cup olive oil
2 garlic cloves, minced
2 leeks or 1 onion, chopped (see Note)
6 cups wild greens, chopped (such as Swiss chard, spinach, kale, or beet greens; if using a leaf with a woody stem like chard or kale, remove stems)
2 Tbsp. chopped fresh herbs (including lemon thyme, Greek oregano, basil)

Steps

  1. Marinate the fish in the lemon juice or wine, salt, and pepper for 1 hour before cooking.
  2. Heat the olive oil in a skillet over medium heat. Cook the garlic and leeks or onions until translucent, about 5 minutes.
  3. Add the wild greens, toss, and cook until wilted.
  4. Lay the fish over the greens, top with the fresh herbs and the leftover marinade, cover, and turn the flame down to simmer. Cook 15 to 18 minutes, or until flesh is tender and flakes with a fork.

Notes

To prepare the leeks, first wash thoroughly to remove soil and sand. Trim the rootlets and a portion of the green tops, remove the outer layer, and then chop.

the jungle effect

This content is from the book The Jungle Effect by Daphne Miller.

Subscribe
Comments
There is 1 comment on this item
Add a comment
Unrated
0% recommend this recipe
1. by Marcel Smith on Mar 15, 2013 at 12:16 PM PDT

My mouth is watering! I just made a similar recipe called “Crusted Snapper” which was in a book called Health On Your Plate. Its worth checking out. Great recipe thanks!

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice