Name: Fisherman's Stew with Green Chile & Collard Greens
Total time: 1 h
Yield: 6 to 8
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large onions, thinly sliced; 2 fennel bulbs—halved, cored and thinly sliced; 1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise; 3 garlic cloves, thinly sliced; 3 serrano chiles, seeded and thinly sliced; 2 tablespoons anchovy paste; 2 tablespoons Hatch green chile powder (see Note); 1/2 pound small collard greens, stems discarded and leaves torn into bite-size pieces; 1 quart fish stock or bottled clam juice; 1 pound Green Zebra tomatoes, sliced 1/4 inch thick; 6 ounces hen-of-the-woods mushrooms, separated into bite-size pieces; 2 pounds skinless sturgeon or halibut fillet, cut into 3/4-inch cubes; Kosher salt; Freshly ground black pepper; Lemon wedges and crusty bread, for serving

Add the anchovy paste and chile powder to the casserole and cook, stirring, until the anchovy dissolves, about 3 minutes. Stir in the collard greens and cook until just wilted, about 3 minutes. Add the fish stock and 4 cups of water and bring to a boil. Stir in the tomatoes and mushrooms and simmer over moderately low heat until the collards are just tender and the tomatoes start to soften, about 5 minutes. Add the fish and simmer until just cooked through, about 7 minutes; season with salt and pepper. Ladle the stew into bowls and serve with lemon wedges and crusty bread.

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Fisherman's Stew with Green Chile & Collard Greens

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