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