Cavolo Nero Tuscan Fish Stew Recipe
How about something tasty for dinner this weekend?
Y’all may know that I’m crushing on Kale right now – I mean Kale is tasty and so good for you, if you’ve tried these Kale Crisps or this Orzo with Kale and Chorizo you’ll know where i’m coming from when I say this food is super! But what about cacolo nero? Yup this is a tasty member of the kale family and has just as many health benefits as our friend kale!
Cavolo nero originates from the fields of Tuscany where it was first believed to be grown in 600BC, its nearly black leaves make it a dramatic addition to many recipes and is growing in popular like it’s super-star cousin, kale.
How about trying out this Cavolo Nero Tuscan Fish Stew Recipe to give this brilliant brassica a try?
Grab your ingredients…
1 tbsp rapeseed oil
1 yellow pepper, diced
100ml red wine
400g can chopped tomatoes
1 tbsp tomato puree
½ x 200g bag shredded cavolo nero
250g cod fillets, diced
150g pack cooked tiger prawns
Heat the oil in a large saucepan and fry the pepper for 3-4 minutes. Add the wine and then the chopped tomatoes, tomato puree and cavolo nero, cover and cook for 4-5 minutes.
Add the fish and prawns and cook for 2-3 minutes until the fish is just cooked.
Make this dish your own, by adding in any of your favourite white fish or seafood!
♥ – ♥ – ♥
Find more ways to use cavolo nero (and yummy kale!) in the deliciously inspiring recipes over on Discover Kale!