Tomato-Poached Fish with Kale and Chickpeas
- 2 tablespoons olive oil
- 1 large shallot, thinly sliced (about ¾ cups)
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) can whole peeled tomatoes
- 1 (14-ounce) can drained chickpeas
- 1 bunch kale, preferably lacinato or dinosaur, stems and tough center ribs removed, leaves roughly chopped (about 5 cups)
- ¼ cup low-sodium store-bought or homemade chicken broth
- 1 pound cod or other flaky white fish, cut into 3 to 4 filets
- ½ cup roughly chopped fresh cilantro leaves
- Lemon wedges, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chickpeas (1 (14-ounce) can)
- Cilantro, fresh leaves (1/2 cup)
- Kale (1 bunch)
- Lemon, wedges (1)
- Shallot, thinly sliced (about 3/4 cups), large (1)
- Tomatoes, whole (1 (28-ounce) can)
- Seafood
- Cod or (1 pound)
- Canned Goods
Chicken broth, low-sodium store-bought or homemade (1/4 cup)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 16, 2012 (4 months ago).
46 people saved this recipe.
