Tomato-Poached Fish with Kale and Chickpeas

Name: Tomato-Poached Fish with Kale and Chickpeas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 397 grams drained chickpeas; 794 grams whole peeled tomatoes; 454 grams cod or other flaky white fish, cut into 3 to 4 filets; 118 milliliters roughly chopped fresh cilantro leaves; 3 servings Kosher salt and freshly ground black pepper; 3 servings Lemon wedges, for serving; 59 milliliters low-sodium store-bought or homemade chicken broth; 2 Tbsps olive oil; 177 milliliters large shallot, thinly sliced (about

Need a gluten free and dairy free main course? Tomato-Poached Fish with Kale and Chickpeas could be a great recipe to try. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 415 calories, 38g of protein, and 14g of fat each. If you have cilantro leaves, lemon wedges, shallot, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the shallots and a pinch of salt, stirring until the shallots soften, about 3 to 4 minutes.

Ingredients you will need

Shallot

Salt

Add the tomatoes and their juice. Allow the tomatoes to cook until softened, breaking them up with a wooden spoon or potato masher, about 3 to 4 minutes. Season with salt and pepper.

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Salt And Pepper

Tomato

Potato

Juice

Equipment you will use

Potato Masher

Wooden Spoon

Add the chickpeas, kale, and chicken broth, stirring until kale is wilted. Bring to a simmer then lower heat to maintain a gentle simmer. Allow to cook until the kale has completely softened, about 15 minutes.

Ingredients you will need

Chicken Broth

Chickpeas

Kale

Reduce heat to lowest possible setting.

Place fish directly on top of mixture, nestling it slightly. Cover and cook until fish is cooked through and flakes easily with a fork, about 10 minutes. Ladle the stew and fish into bowls, sprinkle with chopped cilantro, and serve with lemon wedges.

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Lemon Wedge

Cilantro

Fish

Stew

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Bowl

Ladle

Equipment

Ingredients

Servings:

397grams

drained chickpeas 794grams

whole peeled tomatoes 454grams

cod or other flaky white fish, cut into 3 to 4 filets 118milliliters

roughly chopped fresh cilantro leaves 3servings

Kosher salt and freshly ground black pepper 3servings

Lemon wedges, for serving 59milliliters

low-sodium store-bought or homemade chicken broth 2Tbsps

olive oil 177milliliters

large shallot, thinly sliced (about

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.