- 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)
- 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.
- Add the vinegar and let the mixture boil until the vinegar has evaporated somewhat and the onions are frying again.
- 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.)
- Bring the stew to a boil. Add the fish fillets and kale.
- Reduce the heat to low and simmer for 15 minutes. Serve at once.
The Cancer Lifeline Cookbook