Salmon Stew with Swiss Chard and Fennel
Prep time
Cook time
Total time
This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 8 servings
  • 2 large bunches Swiss chard, red or green or a combination, leaves only, cut in thin ribbons
  • 6 large cloves garlic, minced.
  • 2 large tomatoes, cut in small dice
  • ½ cup oil-cured olives, pitted and halved
  • 2 large heads fennel, cut into wedges
  • ¼ cup olive oil
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • 4 bay leaves, or ½ teaspoon ground
  • Good pinch red pepper flakes
  • 2 cups water
  • 3 pounds sea bass, salmon or halibut, cut in 2-inch cubes
  1. In a large heavy bottom pot, put all but last ingredient.
  2. Mix all ingredients together thoroughly with two big spoons.
  3. Bring to a boil. Reduce flame to medium and cook, covered, 15 minutes.
  4. Add the fish cubes and cook covered 15 more minutes.
  5. Carefully remove the fish and all vegetables, and check the cooking liquids.
  6. If too thin, reduce on a high flame for just a few minutes, till thickened.
  7. Pour over fish.
  8. Serve warm or at room temperature.
Recipe by Go Dairy Free at