Steamed Fish with Chard and Potato Hash | Serious Eats : Recipes


  • 2 ½ tablespoons olive oil
  • 4 medium russet potatoes, cut into ½-inch cubes (about 3 cups)
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 1 bunch rainbow or swiss chard, stems removed and roughly chopped, leaves cut into 1-inch ribbons (about 4 cups, leaves and stems kept separate)
  • Pinch of dried red chile flakes
  • ¾ cup homemade or store-bought low sodium chicken stock
  • + 3 more ingredients
    • 4 cod fillets
    • 2 tablespoons fresh juice from 1 lemon
    • ½ cup roughly chopped parsley

1 Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the potatoes, season with salt and pepper, and stir, making sure nothing sticks to the bottom of the pan, until they begin to color, 3 to 4 minutes. Add the onions, chard stems, and red chile flakes, and season with s...

View full recipe at SpringPad


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