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- Side One - Cut Out Below -

Fish Stew with 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)
  • 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

- Side Two- Cut Out Below -

Fish Stew with Collard Greens(cont.)


  • 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.