‘Tis the season to cranberry all the things! And I…
I think it’s pretty cool that if we pay attention, our bodies let us know exactly what they don’t need or want.
For example, before starting AIP, I had intuitively cut out a couple of non-AIP foods – namely, alcohol and nightshades, two horrifically ghastly triggers for Crohn’s symptoms. In fact, when I was a wee one, long before the days of an official IBD diagnosis, I’d ask for my noodles sans tomato sauce. I despised eggplant and refused to eat it in any form (Don’t you try to fool me with that saucy, disguised ratatouille!). And I’d pick out the red peppers from my mom’s otherwise perfectly delectable pasta primavera. It seems my body innately knew to stay away from those (Devil be gone!) nightshades.
My body also intuitively knows what it does need and want. Like fish. I love me “a good feed of fish,” as my grandfather always said.
A bit of research reveals that besides the fact I was born by the sea of folks with maritime roots (Mermaids, maybe? Maybe!), the protein in fish is easily digestible, and the amino acids in fish are actually, as Sarah Ballantyne points out in The Paleo Approach, “more bioavailable (you can absorb and use them more readily) than those in beef, pork, or chicken” (188). So if you have digestive issues, getting protein from fish is a wonderfully easily-digestible option.
Ballantyne goes on to explain that fish also provides a rich dietary source of omega-3 fatty acids. And because sourcing grass-fed, pastured meat can get costly, fish is also an economical option for nourishing, nutrient-dense protein.
All of that preamble brings me to this delicious and warming recipe. As the temperatures in our northern hemisphere start to nosedive, get a pot of this Fish and Kale Stew simmering. Not only is this recipe an easy-peasy one-dish wonder, you’ll feel satiated and well-nourished after nomming on a bowl!
Fish and Kale Stew (Paleo, AIP, 21DSD, Whole30)
Author: Martine Partridge
Recipe type: Main Dish
- 2 tbsp. oil
- ½ c onion, chopped
- 2 cloves garlic, crushed
- 1 c celery, chopped
- 2 c carrots, chopped
- 5 c stock/broth
- 1 lb white fish, chopped into 1-inch cubes (I used halibut.)
- 2 c kale, chopped
- ¼ c fresh dill, chopped
- Zest of one lemon
- 2 tbsp. lemon juice, freshly squeezed
- 1 tsp sea salt (or a tiny bit more to taste)
- Heat the 2 tbsp. oil in a large pot.
- Add the onion, celery, and carrots. Sauté for 5 minutes.
- Add the crushed garlic. Continue cooking for another 2 minutes.
- Add the stock/broth, and simmer for 10 minutes.
- Add the fish, and continue to simmer for 5 more minutes.
- Add the kale, dill, lemon zest, lemon juice, and sea salt. All to simmer for a further 3-5 minutes.
- Garnish with additional fresh dill, and serve.