Tangy cavolo nero with seafood

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 


  • 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.

4 Responses to “Tangy cavolo nero with seafood”
  1. Lina says:

    Love this recipe..The different varieties of fish used on the platter is just too good:)-☺☺☺

  2. Another beautiful dish Petra and very healthy too!

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