swanlogo2.jpg (2420 bytes)Fish Stew with Collard Greens


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This is inspired by the recipe on the back of the package of CutNClean Collard Greens.

  • 1/2 package of 1# bag of CutNClean collard greens (well rinsed and spun dry) - if using fresh collard greens, rinse well, pat dry, and cut into thin strips to measure about 6 cups
  • 1 medium onion,medium dice
  • 1 sweet red pepper - medium dice
  • 1 clove fresh garlic - finely chopped or smashed
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 Tbsp. cajun seasoning (I used some *seafood* seasoning instead)
  • 1 Tbsp. Dijon mustard
  • 1-2 Tbsp. extra-virgin olive oil
  • 16 oz. can fire-roasted crushed tomatoes (by Muir Glen) - plain diced or crushed canned tomatoes could also be used but the extra flavor from the fire-roasted variety is worth seeking them out
  • 1 quart water
  • 4 ounces clam juice
  • 1# cod (or any firm fish of your choice) - cut into generous 1 inch cubes.
  • 1/4 teaspoon paprika salt and pepper to taste

Directions:

  • Cook onions, red pepper, garlic, and crushed red pepper in the olive oil until softened (3-4 minutes - do not burn) in a large soup pot.
  • Add collards and water. Bring to a boil, cover, and simmer gently 25 minutes.
  • Add fish to pot.
  • Pour in tomatoes and other ingredients.
  • Cook until fish is done (flakes with a fork). About 10-15 minutes.

Makes 6 generous servings. Serve with any muffins or whole grain breads of your choice and some fresh fruit. Recipe can easily be doubled. Be sure to make enough for at least two meals.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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