By Shane Young | September 30, 2016 |
Bring in October and this beautifully cool fall weather with this delicious, warming and hunger satisfying Green Chili Fish Stew. Come share your leftovers with us!
- ½ cup packed fresh flat-leaf parsley leaves
- 2 cups chicken stock
- 1 tsp olive oil
- 1/2 small sweet white onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 oz hen-of-the-woods or oyster mushrooms, stemmed
- 2 oz fennel bulb, halved, cored, and thinly sliced
- 1 tsp kosher salt
- 1 tsp Hatch or other green chile powder
- 6-8oz Sea Bass or Carp cut into 1⁄2-in/12-mm piece
- 2 oz young collard greens, stemmed and torn into 1-in/2.5-cm pieces
- 1 Tbsp fish sauce
- 3 oil-packed anchovy fillets, minced
- 1/2 lemon
- Green onions, white and tender green parts, thinly sliced, for garnish
- Fresh flat-leaf parsley for garnish
- Freshly ground black pepper
- In a blender or food processor, combine 1/2 cup of the parsley leaves and 2 cups/480 ml of the stock and purée until smooth. Set aside.
- In a large saucepan over medium-high heat, bring the remaining stock to a simmer. Heat a medium sauté pan over medium heat until a drop of water flicked on the surface sizzles gently on contact. Add the oil to the sauté pan and then immediately add the onions, garlic, mushrooms, fennel, and pinch of the salt.
- Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the chile powder and stir until fragrant, about 1 minute.
- Transfer the cooked vegetables to the simmering stock along with the fish pieces, collard greens, fish sauce, anchovies, and remaining salt. Simmer until the fish is cooked and the collards are tender, about 5 minutes.
- Stir in the puréed parsley mixture and remove from the heat. Tear the remaining parsley leaves directly into the soup.
- Add a squeeze of lemon juice to each bowl and garnish with green onions, parsley, and pepper.
- Leftover stew will keep in an airtight container in the refrigerator for up to 4 days.