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!
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
1 container 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)
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.