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- Side One - Cut Out Below -
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Fish Stew with Collard Greens

  • 1/2 package of 1# bag of CutNClean collard greens (well rinsed and spun dry)
  • 1 medium onion,medium dice
  • 1 sweet red pepper - medium dice
  • 1 clove fresh garlic - finely chopped or smashed
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 Tbsp. cajun seasoning (I used some *seafood* seasoning instead)
  • 1 Tbsp. Dijon mustard
  • 1-2 Tbsp. extra-virgin olive oil
  • 16 oz. can fire-roasted crushed tomatoes (by Muir Glen)

- Side Two- Cut Out Below -
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Fish Stew with Collard Greens(cont.)

  • 1 quart water
  • 4 ounces clam juice
  • 1# cod (or any firm fish of your choice) - cut into generous 1 inch cubes.
  • 1/4 teaspoon paprika salt and pepper to taste
Directions:

Cook onions, red pepper, garlic, and crushed red pepper in the olive oil until softened (3-4 minutes - do not burn) in a large soup pot. Add collards and water. Bring to a boil, cover, and simmer gently 25 minutes.Add fish to pot.Pour in tomatoes and other ingredients. C ook until fish is done (flakes with a fork). About 10-15 minutes.