SERVES 4

Prep Time: 5 minutes
Cook Time: 3 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 small onion sliced
  • 2 cups sliced fennel
  • 3 large cloves garlic chopped
  • 1 can diced tomato
  • 1 cup diced fresh tomatoes
  • 2 cups shredded kale
  • 1/2 cup water
  • pinch of crushed red pepper
  • 2 tsp fresh oregano or 1/2 tsp dried oregano
  • 1 cup oil cured black olives
  • 1 piece of cod cut into 4 portions (or any Mediterranean fish)
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp fennel seeds optional
  • 1 tsp orange zest

Directions:

  1. In a frying dish over medium heat, cook onion, fennel, and garlic in olive oil for 8 minutes, season with salt and pepper (about 1/4 tsp of each).
  2. Add canned diced tomato, fresh tomato, kale, and water. Stir well and cook for 12 minutes. Add crushed red pepper, fresh oregano, and olives.
  3. Prepare fish, season with salt, pepper, orange zest and fennel seeds (optional).
  4. Nestle fish into kale tomato stewing mixture. Cover pan and cook for 10 minutes.
  5. Remove from heat, and finish with fennel fronds, more fresh oregano, more orange zest, and a drizzle of olive oil on top.
  6. Serve immediately.

More categories