Tangy cavolo nero with seafood

Posted by petra08 on September 10, 2015 · 4 Comments 

One of the vegetables that are growing the most this year is the cavolo nero, a kind of kale. It has been growing all summer and it is so delicious! I wanted to cook something that put the cavolo nero in the centre rather than just having it as a side dish.

Like all cabbage it can stand up and mix with quite strong flavours so I decided to make a concentrated, buttery broth, just enough to keep the dish wet but not enough to make it a soup.

Before cooking I ran an errand and past the fishmonger. I always have a look and managed to think no to a tempting lobster but I couldn’t resist some fresh sardines, a few raw prawns and a few pieces of white fish.

It was intended as a starter but it would be a perfect portion for one.

 

Tangy cavolo nero with seafood

preparation time 5 minutes 

cooking time 5 minutes 

serves 2 as a starter 

Ingredients

• 8 filleted sardines
• 6 raw prawns
• a small piece of fish of choice, I used cod
• 1 lemon
• a good handful of cavolo nero
• 1 red chilli
• 2 dl or 1 cup of chicken or fish stock
• 1 tbsp chopped parsley
• 1 garlic clove, peeled and sliced thinly
• extra virgin olive oil
• salt and pepper

Slice the cavolo nero, the chilli and garlic fine before placing in a pan with the chicken stock. Let simmer for 5 minutes. Add the prawns and the fish.

 

 

Let it steam for another 5 minutes whilst pan frying the sardine fillets crispy.

 

 

Taste the stock with lemon juice, salt and pepper before serving.

 

 

The cavolo nero is a great match with fish and the crispy fried sardines added a nice texture.

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Filed under Allotment/Veg, Chilli, Cod, Fish & Seafood, Garlic, Main course, Prawns, Recipe, Sardines, Starter · Tagged with cavolo nero, chowder, sardines, seafood chowder