As we approach the darkest time of the year, who wants to waste precious daylight washing dishes? One-pot dinners are the perfect solution, and beautiful Local Roots kale cooks up amazingly in a stew. I used striped bass fillets strips rolled up, but if you’ve got a thicker fish like halibut, just cut it into big chunks!
1 ea yellow onion
3 ea garlic cloves
2 Tbsp extra virgin olive oil
1½ Tbs ras el hanout
½ tsp turmeric
1 Tbsp tomato paste
¼ cup lemon juice
1 28-oz can diced tomatoes
2 tsp kosher salt
1 small pinch saffron
1 15-oz can chickpeas, strained and washed
1 bu kale, stalks removed and finely chopped
¼ cup cilantro leaves, plus more for serving
12 oz firm white fish
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