poached fish with scallions, greens and mushrooms

This recipe’s inspo came from 2 sources: 1) a Sun Basket meal that my friend Missy shared with me and 2) a beautiful sea bass dish that I had at a local hot spot. Both of these dishes involved sauteing veggies, then adding broth as a poaching liquid for the fish. Most any white, meaty fish can be used, such as cod or haddock.

Also, a variety of greens could be used. I used collards because that’s what I had on hand, but you could just as easily use mustard greens, turnip greens or for a spicier flavor, watercress or arugula.

This dish is full of Fall flavors. The broth is rich but not heavy; there is a bit of heat, but it is not overwhelming. I used Harissa spice blend, but if you don’t have that, you could certainly use another spice mix such as Berbere or a combination of single spices such as paprika, cumin and cayenne pepper.

Ingredients:

3 extra large green onions including tops, cleaned and sliced

3-5 oz. sliced shiitake mushrooms

2/3 - 3/4 lb white fish, such as cod, haddock or sea bass, cut into 3” x 4” pieces

3 large collard leaves, rinsed, leaves removed from center ribs and chopped

1/2 Tbs minced garlic

1/2 Tbs olive oil

2 cups vegetable broth

1/2 Tbs apple cider vinegar

1/2 tsp Harissa spice blend

1 tsp salt

1 14-oz. can fire-roasted tomatoes

Instructions:

  1. Heat the oil in a large cast-iron or non-stick skillet over medium heat. Add the onions and saute for 2-3 min until glistening. Add the garlic. Cook 2 more min, mixing thoroughly.

  2. Add chopped collards to the skillet, stirring frequently, and cook for 7-8 min until collards reduce in volume by 1/3.

  3. Add the salt, Harissa spice blend and vinegar. Stir to combine.

  4. Add mushrooms and broth to skillet. Increase heat slightly, allowing mixture to come to a simmer.

  5. Make small wells in the broth mixture and carefully place pieces of fish in the wells.

  6. Cook fish in broth and veggies 7-8 min until it is white and flaky.

  7. Add the can of tomatoes, gently stirring so as not to break fish apart.

  8. Heat through.

  9. Serve in pasta or other low, wide bowls. Make sure to ladle some broth over fish and veggies in bowl.

Serves 2 healthy-sized portions