Skip to main content

Maritime Cioppino with Kale, Leek, and White Beans

Print
Maritime Cioppino with Kale, Leek, and White Beans Photo: Bruce Murray, VisionFire

Maritime Cioppino with Kale, Leek, and White Beans Photo: Bruce Murray, VisionFire

A hearty stew, inspired by Italian Cioppino, featuring sustainable fish and local Nova Scotia produce, perfect for a chilly day. Enjoy on its own or with a nice piece of bread.

Recipe courtesy of Chef Andrew Farrell

Ingredients:

  • 1 lb assorted sustainable fish pieces
  • 1 rib of celery
  • 1 carrot
  • 1 leek
  • 100 g chopped kale
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • chili flakes
  • 3 tbsp white wine
  • ½ cup cooked white or navy beans
  • 2 cloves garlic
  • 750 ml vegetable or fish stock

Directions:

1. Cut celery and carrot into small dice. Split leek down the center, and rinse well. Cut leek in to thin strips.
2. Turn a 2-3L pot onto medium heat and add olive oil. After about a minute, add dice celery, onion and leek slices. Add a pinch of salt and stir for 3-4 minutes while vegetables sweat.
3. Chop garlic finely, add to pot. Next, add tomato paste and fry well to develop flavour., about 2-3 minutes.
4. Add pinch of chili flakes, and then add white wine to deglaze. Be sure to scrape any browned bits from bottom of pot- there’s a ton of flavour there!
5. Chop kale into smaller pieces, and add to pot along with stock and beans.
6. Bring contents of a pot to a simmer (just below full boil), and add fish pieces. Stir well, and allow to simmer for another 5 minutes to cook the fish.
East Coast Living