Bar Tartine's Fisherman's Stew with Green Chile and Collards

November 10, 2014
This Southwestern riff on Hungarian fish stew was born by accident one winter when we ran out of red paprika and moved into our stash of dried green Hatch chiles.


  • 2 cups fresh flat-leaf parsley leaves
  • 8 cups fish stock
  • 2 teaspoons filtered sunflower oil
  • 2 small sweet white onions, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 4 ounces hen-of-the-woods or oyster mushrooms, stemmed
  • 1 8 oz g fennel bulb, halved, cored, and thinly sliced
  • 1 tablespoon kosher salt
  • 3 tablespoons Hatch or other green chile powder
  • 1 pound skinless sturgeon, carp, or catfish fillets, cut into 1/2-in/12-mm pieces
  • 4 ounces young collard greens, stemmed and torn into 1-in/2.5-cm pieces
  • 1/4 cup fish sauce
  • 12 oil-packed anchovy fillets, minced
  • 1 lemon, halved
  • Green onions, white and tender green parts, thinly sliced, for garnish
  • Fresh flat-leaf parsley for garnish
  • Freshly ground black pepper


Editor's note: Enter to win a copy of Bar Tartine, Recipes and Techniques here: Edible Feast Facebook Giveaway.

Bar Tartine, Recipes and Techniques will be published by Chronicle Books on 11/25/14.

These peppers from New Mexico have a grassy aroma that stands out in a wonderful way next to the earthy flavor of freshwater fish.

If you can find a whole fish and you are comfortable using a fillet knife, a 3 1⁄2 to 4 lb fish will yield plenty of meat for the stew and enough scraps to make the stock. Don’t use the gills, guts, or scales in the stock, but if you have the liver, it will add richness. If you prefer, have the fish filleted for you and ask your fishmonger for the scraps.


In a blender or food processor, combine 1½ cups/ 40 g of the parsley leaves and 2 cups/480 ml of the stock and purée until smooth. Set aside.

In a large saucepan over medium-high heat, bring the remaining stock to a simmer. Heat a medium sauté pan over medium heat until a drop of water flicked on the surface sizzles gently on contact. Add the sunflower oil to the sauté pan and then immediately add the onions, garlic, mushrooms, fennel, and 1 tsp of the salt. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the chile powder and stir until fragrant, about 1 minute. Transfer the cooked vegetables to the simmering stock along with the fish pieces, collard greens, fish sauce, anchovies, and remaining 2 tsp salt. Simmer until the fish is cooked and the collards are tender, about 5 minutes. Note that carp and catfish are more delicate than sturgeon. They will fall apart if cooked for more than 5 minutes or stirred too vigorously. Stir in the puréed parsley mixture and remove from the heat.

Ladle the stew into individual bowls. Tear the remaining parsley leaves directly into each serving. Add a squeeze of lemon juice to each bowl and garnish with green onions, parsley, and pepper. Leftover stew will keep in an airtight container in the refrigerator for up to 4 days.