Fish, Kabocha, Kale and Seaweed Stew Recipe

Posted on 22nd of June, 2011 by Lévana

It doesn’t get healthier than this!  This dish Goes a long way towards illustrating my philosophy of food in nutrition in full: Start out with serious ingredients, and end up with fun, nutritious and delicious dishes!

This is a complete meal in one pot. Macrobiotic food lovers will enjoy this no end as well. The green tea imparts a clean taste and added nutrition. You might decide to forgo the fish for an all-vegetarian meal, with no loss whatsoever of flavor or nutrition.

Ingredients:

¼ cup toasted sesame oil

2 tablespoons olive oil

4 leeks, sliced

4 large cloves garlic

3 ribs celery, peeled

2 inch piece fresh ginger, peeled

2 tablespoons curry powder

1 teaspoon turmeric

½ medium kabocha squash, unpeeled, seeded and cut in inch cubes (use a hammer)

¼ cup hijiki (or other seaweed: wakame, arame, etc….)

1 bunch kale, stems and all, thinly sliced

3 pounds salmon fillet, cut in slivers or cubes

3 cups strong green tea, decaf OK

6 scallions, sliced thinly

6 sprigs cilantro, stems cut off, minced

Instructions:

Heat the oils in a wide heavy pot. In a food processor, mince the leeks, garlic and ginger, using the pulse button. Add the mixture to the skillet, and sauté for 2 to 3 minutes. Add the curry and turmeric and sauté just a few seconds more. Add the squash, seaweed, kale, salmon, tea, and water and bring to a boil. Reduce the flame to medium and cook covered for 30 minutes. Add all remaining ingredients and toss, cooking 1 to 2 more minutes, just until heated through. Transfer to a platter and serve hot, alone or with rice or noodles. Makes 8 servings.

Filed under: Fish Recipes, Gluten Free Recipes, Green Tea Recipes, Kabocha Squash Recipes, Kosher Fish Recipes, Kosher Natural Foods, Kosher Whole Foods Recipes, Macrobiotic Recipes, Natural Foods Recipes, Pumpkin Recipes, Recipes, Salmon Recipes, Vegetarian Recipes, Whole Foods Cookbook