Fish stew with Kale and seaweed:
It just doesn’t get healthier than this!
My fish stew goes a long way towards illustrating my philosophy of food and nutrition in full: Start out with serious ingredients, and end up with fun, nutritious and delicious dishes!
This fish 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 added nutrition. 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 with a couple ingredients omitted!
- ¼ cup toasted sesame oil
- ¼ cup hijiki or other seaweed: wakame, arame, etc....
- 1 bunch kale, stems and all, thinly sliced
- 2 pounds salmon fillet, cut in slivers or cubes
- 2 cups strong green tea, decaf OK
- 1 pouch Levana Nourishments Mushroom Medley
- 6 scallions, sliced thinly
- 6 sprigs cilantro, stems cut off, minced
Bring all but last two ingredients to a boil in a large skillet with sides. Reduce the flame to medium and cook covered for 20 minutes.
Transfer the fish to a platter with a slotted spoon. If the liquid is too thin, reduce it until slightly thickened.
Pout the gravy over the sauce, and top with the scallions and cilantro.
Serve hot, alone or with rice or noodles. Makes 4 servings.