Kale Stew with Cod and Lemon Parsley

A North German kale stew with tender cod, potatoes and a splash of lemon. It warms you on cold days, is easy to cook and goes well with kale gatherings.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 500 g kale, cleaned
• 400 g floury potatoes
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp cooking oil
• 500 ml water
• 1 pc bay leaf
• 1 tsp sweet paprika powder
• 300 g cod fillet
• 1 pc organic lemon
• 1 bunch parsley
• salt
• pepper

Method

1. Wash the kale thoroughly, remove the tough stems and roughly chop the leaves.
2. Peel the potatoes and cut them into roughly 2 cm cubes. Finely dice the onion and garlic.
3. Heat the oil in a large pot, sweat the onion in it for 3 minutes until translucent, and briefly sauté the garlic along with it.
4. Add the kale in batches, let it sweat briefly, then add the water, bay leaf, paprika powder and potato cubes.
5. Simmer everything covered over medium heat for about 20 minutes until the potatoes are nearly soft.
6. Cut the cod into two pieces, season lightly with salt and place on the stew. Cook covered over low heat for 6 to 8 minutes until the fish flakes easily with a fork.
7. Scrub the lemon well under hot water, finely grate the zest and squeeze out the juice. Finely chop the parsley.
8. Remove the bay leaf, season the stew with lemon zest, a little lemon juice, parsley, salt and pepper, and serve immediately.