This is a recipe for vegetable stew. I like to add the fish to make it a complete meal.
3T olive oil
1 medium onion chopped
2 carrots, sliced
2 celery stalks, sliced
1T minced garlic
1 15-oz can of cannellini beans (white kidney beans)
1 28-oz can of diced (or whole, cut up) peeled tomatoes
2-3C of vegetable or chicken stock/broth or water
1 fresh rosemary sprig
1 fresh thyme sprig
3 thin slices of ginger (can leave out if not adding fish)
1 lb chopped kale
(1 lb of white fish fillets, cut into pieces about 1.5 x 3″)
salt and pepper to taste
sliced whole grain bread
4T olive oil or butter
4T parmesan cheese
1t garlic powder
Put olive oil in a large pot over med heat. When hot, add onion, carrot, celery and garlic. Saute, until onion is translucent, about 5 min.
Drain and rinse the beans, and add to the pot along with tomatoes, stock/water, rosemary thyme and ginger.
Bring to a boil, then reduce to simmer about 10 min.
Add kale and simmer another 10-15 min, till kale is tender.
Add salt and pepper to taste.
The steps up to this point results in a vegetable stew.
To make the veg and fish stew, the steps up to this point can be done ahead of time.
Just prior to serving, bring to a boil over med heat, add fish pieces, stir very gently to mix, and simmer till fish is cooked. Do not over cook.
Serve with parmesan toast.
Mix olive oil/butter, garlic powder and parmesan cheese.
Spread on bread and toast till as brown and crisp as desired.