fish kale stew

Fish Kale Stew Recipe

Fish kale stew with kabocha and seaweed:

It doesn’t get healthier than this!  Just look at the great lineup of flavors! My fish kale stew 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!

This fish kale stew is a complete meal in one pot.

Macrobiotic food lovers will enjoy this 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!


  • 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, stems and all, thinly sliced
  • 3 pounds salmon fillet, cut in slivers or cubes
  • 3 cups strong green tea, decaf OK
  • 6 scallions, sliced thinly
  • 6 sprigs cilantro, stems cut off, minced


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 30 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 8 servings

Yield: Makes 8 servings.

3 replies
  1. David
    David says:

    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.

  2. Marla
    Marla says:

    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.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *