Meal Theme: Make Ahead

Approximate Yield: 4 - 6 Servings


It can be hard to find recipes for meals that are both hearty and healthy, but our Acme smoked whitefish stew checks both boxes. Protein-rich and savory whitefish combine with bright tomatoes and spices in a light, salty, and smoky broth for a meal equally as appropriate during the warmer months as during the winter. This vegetable-packed smoked whitefish stew combines the Northeastern culinary tradition of the Portuguese fisherman's stew with something equally as familiar along the coasts of the Great Lakes, smoked whitefish swimming in delicious smoked fish consommé.


3 tablespoons olive oil
1 medium yellow onion (thinly sliced)
2 cloves garlic
28 ounce can of plum tomatoes (chopped)
2 tablespoons tomato paste
1⁄2 teaspoon crushed red pepper flakes
1 teaspoon curry powder
1 quart vegetable stock (homemade or store bought)
2 pounds Acme smoked whitefish (flaked)
3 leaves Tuscan kale [large, stems removed, thinly sliced (about 1 cup)]
1 pint Kosher salt & fresh ground pepper (to taste)


Heat olive oil in large heavy saucepan. Add onions and sauté until caramelized, about 15 minutes. Add garlic and sauté 1 minute. Add tomatoes, tomato paste, red pepper, curry powder and vegetable stock. Bring to a boil then reduce to a simmer and cook 15 minutes.

Stew may be made up to this point two days ahead. Reheat gently and proceed.

Add the smoked whitefish and simmer for 10 minutes. Stir in kale for last minute of cooking. Season to taste with salt and pepper.


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