Fish Kale Stew Recipe. Vegan Variation
Fish Kale Stew
Fish Kale Stew. With kabocha and seaweed, it ends up being a super nutritious complete meal
It doesn’t get healthier than this! Just look at the great lineup of flavors! This wonderful dish goes a long way towards illustrating my philosophy of food in nutrition in full: Start out with serious ingredients, and end up with fun, nutritious and delicious dishes!
Fish Kale Stew: A Complete One-Pot Meal!
Macrobiotic food lovers will enjoy this to no end as well. The green tea imparts a clean taste and adds lots of nutrients. You might decide to forgo the fish for an all-vegetarian meal, with no loss whatsoever of flavor or nutrition. Likewise, no problem if you do not have all the ingredients on hand for this fish kale stew: It has plenty going for it even if you omit a couple ingredients!
Vegan Version?
Simply substitute diced Extra Firm Tofu or Super Firm Tofu for the fish, and proceed with the recipe exactly as is. You will end up with a delicious and High Complete Protein meal at a fraction of the the price of the fish-based original dish. I know too many of you are reticent about using tofu, as it admittedly doesn’t look appealing or suggestive. But wait until you integrate it in a complete dish, and watch it soak up all the delicious flavors of the dish! You will learn to love it, I promise,
Ingredients
- ¼ cup toasted sesame oil
- 2 tablespoons olive oil
- 4 leeks, sliced
- 4 large cloves garlic
- 3 ribs celery, peeled
- 2 inch piece fresh ginger, peeled
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- ½ medium kabocha squash, unpeeled, seeded and cut in inch cubes (use a hammer)
- ¼ cup hijiki (or other seaweed: wakame, arame, etc....)
- 1 bunch kale, leaves only, thinly sliced
- 2 pounds salmon fillet, cod or other thick fish, cut in slivers or cubes. Vegan: use 2 pounds extra firm or super firm tofu.
- 3 cups strong green tea, decaf OK
- 6 scallions, sliced thinly
- 6 sprigs cilantro, stems cut off, minced
Instructions
Heat the oils in a wide heavy pot.
In a food processor, mince the leeks, garlic and ginger, using the pulse button. Add the mixture to the skillet, and sauté for 2 to 3 minutes. Add the curry and turmeric and sauté just a few seconds more. Add the squash, seaweed, kale, salmon, tea, and water and bring to a boil.
Reduce the flame to medium and cook covered for 20 minutes.
Add all remaining ingredients and toss, cooking 1 to 2 more minutes, just until heated through. Transfer to a platter and serve hot, alone or with rice or noodles.
Makes 6 to 8 servings
What a wonderful recipe! I cannot wait to make it for Shabbos. I plan to ad few more see vegetables as well. The green tea addition is genius idea!
Do you have more Asian, healthy recipes like this one?
Thank you and have a gut Shabos!
David B.
David If you do add more seaweed, please watch the salt: You might not need any.
Do I have more Asian recipes? do I ever! My new cookbook is chock-full of them. Please read about my new cookbook https://levanacooks.com/my-upcoming-cookbook/
This is my kind of healthy meal, sounds awesome!
Cookin’ Canuck and I are in week 3 of Get Grillin’ and would love to have you join us. Please link up to 3 entree recipes including this dish. Doing so will qualify you to enter our Ild De France Cheese giveaway. It’s also a way to share your amazing recipes with all of us. http://su.pr/17fizq