Ingredients:

• 2 medium onions, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons dried Greek oregano
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne (optional)
• 1/4 cup mild red wine vinegar
• 3 cups vegetable stock or fish stock
• Generous pinch of saffron threads
• 2 tablespoons crushed garlic
• 1 can (22 ounces) crushed Italian-style tomatoes
• 2 pounds fish fillets or a combination of fish, shrimp, and scallops
• 1 large bunch kale, cut crosswise into fine ribbons (about 4 cups, packed)

Directions:

1. In a large, heavy saucepan over medium-high heat, saute the onions in the oilve oil until they just begin to brown. Stir in the oregano, pepper, and cayenne, if desired.
2. Add the vinegar and let the mixture boil until the vinegar has evaporated somewhat and the onions are frying again.
3. Stir in the stock, saffron, and garlic and bring the mixture to a boil. Add the tomatoes. (The stew can be made ahead of time to this point and kept refrigerated until 20 minutes before serving time.)
4. Bring the stew to a boil. Add the fish fillets and kale.
5. Reduce the heat to low and simmer for 15 minutes. Serve at once.

Yield:

6 servings

Author:

Kimberly Mathai

Source:

The Cancer Lifeline Cookbook