Kitchen Culinaire

Portuguese Seafood Stew with Sablefish and Purple Kale

Recipe is adapted from Chef David Beston from the book A Good Catch by Jill Lambert

You can of course add in other seafood that is fresh and available such as calamari or clams. Green kale is perfectly acceptable if you can’t find the purple variety.

6 tablespoons of olive oil, divided
4 garlic cloves, finely chopped
1 tablespoon of cumin seeds, toasted and ground
1 medium onion, medium dice
1 bulb of fennel, medium dice, fronds reserved for garnish
2 cups of dry white wine
4 cups of chicken stock
18 small red potatoes, scrubbed well and cut in half
4 links of spicy chorizo cut into 1/4 inch (2/3 cm) slices
2 large tomatoes, cored and chopped
24 mussels, cleaned and de-bearded
1 pound (454 g) prawn tail, shelled and deveined
1 tablespoon sweet paprika
2 tablespoons Italian flat leaf parsley, chopped
6 x 6 oz (170 g) sablefish fillets, skin on
1/2 pound (226 g) purple or green kale, tough stems removed, roughly chopped
Fine grain sea salt and freshly ground pepper

In a large wide sauce pan heat 3 tablespoons of the olive oil over medium-high heat. Add the garlic and cumin and fry for a minute or two until fragrant. Reduce the heat to medium and add the diced onion and fennel. Cook, stirring until translucent about 3 to 4 minutes.

Add the wine to the pan, increase the heat to high and using a wooden spoon scrape up any of the brown bits that are stuck to the bottom of the pan. Reduce the wine by three quarters and then add in the chicken stock. Reduce the heat to medium, add the potatoes chorizo and tomatoes and simmer until the potatoes are cooked through, 10 to 12 minutes.

Once the potatoes are cooked add the mussels and the prawns, cover and simmer until the mussels open, 2 to 5 minutes. Add the paprika and the parsley, stir to combine and remove from the heat.

Meanwhile season the sablefish with salt and pepper and heat a large frying pan over medium high heat. Add the remaining 3 tablespoons of olive oil and add the fillets, skin side down, in the pan and sear until the skin is crispy and golden, about 3 minutes. Reduce the heat to medium and turn the fillets over. Cook for an additional 4 to 6 minutes until the fish is firm and opaque and a knife inserted into the centre and held for 8 seconds comes out warm to the touch when placed against the inside of your wrist. Transfer to a plate and cover to keep warm.

Return the pan that was used to cook the fish back onto the stove and add the kale, some salt and pepper. Cook over medium- high heat, stirring often until the greens begin to wilt.

To serve:
Spoon the broth into six warmed bowls, evenly dividing the seafood, sausage and potatoes. Place a mound of the kale on top and then place a sablefish fillet, skin side up, on top of the kale. Garnish with the reserved fennel fronds, a drizzle of olive oil and a grind or two of black pepper.

Serve with some crusty bread.

Serves 6.