Fricasse Of Fish And Greens Recipe

So, there I was, staring into my fridge like it held the secrets of the universe, when I realized I had everything I needed for a creamy fish and kale masterpiece that would not only soothe my soul but also make my taste buds dance in a delightful chorus.

My Fricassee of Fish and Greens recipe is comfort food to me, and it couldn’t be easier to make. I think of it as a French fish stew, but I prepare it in one pot, and let it stew while I tend to other things.

You can use any firm white fish and any kind of greens, and serve this over any sort of starch. That’s not what makes it French.

But if you serve it with a glass of white wine, then you really will be enjoying a French meal.

Fricasse Of Fish And Greens Recipe Ingredients

• White Fish Fillets: Rich in lean protein, low in fat, and supports muscle health.
• Olive Oil: Heart-healthy fat high in antioxidants, enhances flavor.
• Garlic: Pungent and aromatic, offers immune-boosting properties.
• Dry White Wine: Adds acidity and depth, evaporates to enhance flavor.
• Kale: Nutrient-dense, packed with fiber, vitamins A, C, and K.
• Heavy Cream: Provides richness and creaminess, balances acidity.
• Lemon Juice and Zest: Adds freshness and brightness, rich in vitamin C.
• Parsley: Fresh herb with vitamin K, adds color and a mild peppery taste.

Fricasse Of Fish And Greens Recipe Ingredient Quantities

• 1 1/2 pounds white fish fillets (such as cod or haddock), cut into chunks
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup fish or vegetable stock
• 1 bunch kale or other sturdy greens, stems removed, leaves chopped
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red pepper flakes (optional)
• Zest of 1 lemon

How to Make this Fricasse Of Fish And Greens Recipe

1. The fish fillet chunks should be seasoned with salt and black pepper.

2. In a large skillet, over medium heat, warm the olive oil. Add the onion, and cook until it has turned translucent.

3. Combine the minced garlic and keep stirring for about a minute, until you can smell its fragrance.

4. Add the dry white wine and allow it to reduce somewhat for a few minutes.

5. Add the fish or vegetable stock to the skillet and bring the mixture to a gentle simmer.

6. Place the well-seasoned chunks of fish into the skillet, and then cover them with the simmering liquid. Cover and cook for about 5 minutes.

7. Add the chopped kale to the skillet, and stir gently to mix it with the other ingredients.

8. Add the heavy cream, and stir to combine. Keep on a low/medium simmer for another 3–5 minutes, until the fish is finished cooking and the greens are tender.

9. Mix together the fresh lemon juice, parsley, lemon zest, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.

10. Serve the fricassee steaming, with additional parsley if you like it so. Enjoy the combining tastes of delicate fish and lively greens in a broth hot enough to make it all the way through your cold winter. Here is the combining and uniting texture of a dish that makes every mouthful worth it.

Fricasse Of Fish And Greens Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cups
5. Zester or grater
6. Large skillet with lid
7. Wooden spoon or spatula
8. Citrus juicer (optional)
9. Small bowl

FAQ

• What type of white fish is best for this recipe?Both cod and haddock make excellent choices because their mild flavor and firm texture hold up well in a fricassee.
• Can I make this dish non-alcoholic?You can replace the dry white wine with the same amount of fish or vegetable stock for a non-alcoholic version.
• What greens can be used if kale isn’t available?Tough greens such as chard or collard greens are excellent substitutes for kale in this dish.
• How can I make the dish spicier?Depending on how spicy you like things, increase the amount of red pepper flakes or add a dash of cayenne pepper.
• Is it possible to use a dairy-free cream substitute?Coconut cream can be used in place of heavy cream to create a dairy-free version of this recipe.
• What side dishes pair well with Fricassee of Fish and Greens?Crusty bread, rice, or mashed potatoes work well with this dish to absorb the delicious sauce.
• Can I prepare any components of the dish in advance?Certainly! The onion, garlic, and greens can be diced ahead of time and kept in the fridge until you’re ready to use them. Here are some tips and tricks you can use to get the best flavor from these ingredients:
  • Use a very sharp knife when chopping onions and garlic.
  • Don’t skimp on the amount of time you’re using to chop—both these aromatics get their flavor (and make you cry!) when they’re chopped properly.
  • Be sure to store all the bits and pieces in tightly sealed containers to avoid moisture getting in.

Fricasse Of Fish And Greens Recipe Substitutions and Variations

Fillets of white fish: You can use salmon or sea bass instead for a more intense flavor.
White wine, dry: For a non-alcoholic option, use either chicken broth or apple juice.
Kale: Alternatives include spinach or Swiss chard, but if using these, reduce cooking time, as they are more delicate.
Coconut milk or crème fraîche can serve as a dairy-free substitute for heavy cream.
Fresh cilantro or basil: These herbs can be used in place of fresh parsley in your culinary endeavors. They offer a different kind of herbal punchy flavor that will bring your dish to life.

Pro Tips

1. Wine Reduction Tip To enhance the depth of flavor in your dish, allow the white wine to reduce by at least half before adding the stock. This concentrates the wine’s flavors and adds richness to the fricassee.

2. Fish Prep Tip For an extra layer of flavor, sear the seasoned fish chunks lightly in the skillet before cooking the onions. Remove them after a quick sear and set aside, then follow the recipe as written. Return the fish to the skillet at the stage indicated in the instructions.

3. Cream Addition Tip Before adding the heavy cream, temper it by combining a small amount of the hot liquid from the skillet with the cream. This will help prevent the cream from curdling when it’s added to the hot pan.

4. Greens Selection Tip If you prefer a slightly less bitter taste, you can blanch the kale briefly in boiling water before adding it to the skillet. This step can soften the leaves and reduce their bitterness.

5. Herbs and Zest Tip Add the lemon zest and herbs at the very end of the cooking process, off the heat, to maintain their brightness and fresh flavor. This ensures that they won’t become too muted or cooked down during simmering.