Fisherman’s Stew with Green Chili and Collard Greens

Adapted by
February 2013
Yield: 4 servings


1 tablespoon olive oil
1 quart sliced white onion
1 pint sliced fennel
1 pint sliced leek
2 tablespoons sliced garlic
2 quarts chicken broth
2 tablespoons minced anchovy
2 pounds sturgeon fillet, cut into ¾-inch cubes
2 tablespoons sliced, green chili
3 tablespoons Hatch chili powder
2 cups torn collard greens
2 cups sliced, zebra tomatoes
1 cup hen of the woods mushrooms
1 tablespoon salt
1 lemon
black pepper


In a large pot, heat olive oil and sweat onion, fennel, leek, and garlic until soft. Add chicken broth and anchovy to sweated vegetables and bring to a simmer. Add sturgeon, green chili, chili powder, collard greens, tomatoes, mushrooms, and salt and simmer on low heat for 10 minutes or until the fish is just cooked through. Adjust seasonings and finish with lemon juice.