1 lb Rockfish Fillets
1 TBSP Olive Oil
1 Onion, large diced
1 Red Pepper, large diced
2 Yukon Gold Potato, large diced
4 Garlic Cloves, minced
1 tsp Dried Thyme
1 tsp Smoked Paprika
2 Cans Diced Tomatoes
2 cups Vegetable Broth
1 Bunch Kale, rough chopped
½ cup Fresh Parsley, chopped saving some for garnish
Salt To Taste
Pepper To Taste
Crushed Red Pepper Flakes To Taste
In a large stock pot, heat the olive oil on medium heat. Season the rockfish fillets with salt and pepper. Add the fillets skin side up to the heated oil. Sear the fillets 3 – 4 minutes or until lightly golden brown. Flip the fillets to skin side down and cook for an additional 3 – 4 minutes.
Once cooked until just done, remove the fillets from the pot and place on a platter while you prepare the stew.
Next add the chopped onion, red pepper and diced potatoes to the stock pot. Cook for about 5 - 10 minutes on medium heat or until the vegetables are tender and start to caramelize, stirring occasionally. Add a little water to the pan if needed to prevent the onions and peppers from sticking.
Once the mixture starts to caramelize, add the garlic, dried thyme and paprika to the pot. Cook for 1 minute, stirring occasionally.
Once the vegetable mixture is fragrant, add the diced tomatoes and vegetable stock. Season with salt, pepper and crushed red pepper as needed. Cover the pot and simmer 15 minutes or until the potatoes are cooked through.
While the stew cooks, break up the rockfish fillets into large pieces about the size of the potatoes.
Next add the chopped kale, parsley and rockfish pieces to the stew mixture. Cook for an additional 5 minutes or until the kale is cooked through.
When the stew is done, remove the pot from the heat. Serve garnished with fresh parsley and a torn piece of crusty bread or rolls.