![](https://jbf-media.s3.amazonaws.com/production/blog/2018/1/4/IMG-Dandelion-and-Quince_p.268_Green-Fish-Stew_Roost-Books-web-2.jpg)
Make your winter extra green and cook up a big pot of verdant fish stew from Michelle McKenzie’s James Beard Award–nominated cookbook, Dandelion & Quince. Whole tomatillos are blanched and then puréed with kombu stock, cilantro, parsley, green onions, and chiles to make a thick and warming broth. McKenzie suggests using a firm white fish (such as rock cod or halibut) to anchor the dish, pan-frying the fillets until they’re just cooked through before ladling the vibrant green sauce over the fish. To finish? A dollop of tangy crème fraîche, more herbs, and thinly shaved white onion. Make it tonight.
Hungry for more? View our entire recipe collection.
--
Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.