Cut `n Clean Collard Greens and Fish Stew

Soup

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Heart-healthy fish and collards team in a flavorful soup

Ingredients

3 tablespoons olive oil
2 medium onions, cut into large dice
1 green pepper, cut into large dice
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1 (1-pound) bag Cut `n Clean Collard Greens
2 quarts water
1 1/2-2 pounds fish fillets (variety of your choice)
1 (16-ounce) can tomato sauce
1 (8-ounce) bottle clam juice
1 tablespoon Cajun seasoning
2 tablespoons Dijon mustard
1/2 teaspoon paprika
Salt and pepper
2 tablespoons flour mixed with 1/4 cup cold water

Preparation

Heat olive oil in a large stock pot. Cook onions, green pepper, garlic and crushed red pepper until mixture is tender, about 3-4 minutes. Add collard greens and water and bring to a boil. Cover, reduce heat and simmer gently for 25 minutes.

Cut fish into 2-inch cubes and add to pot. Pour in tomato sauce, clam juice, Cajun seasoning and mustard. Then sprinkle with paprika, salt and pepper (to taste). Reduce heat to medium. Cover and simmer until fish flakes easily with a fork, about 10-15 minutes. Mix flour and 1/4 cup cold water, add to soup and boil for another minute or so, until thickened.

Serves 6.