Tomato-Poached Fish with Kale and Chickpeas

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 can whole peeled tomatoes
• 1 can drained chickpeas
• 1 bunch kale, preferably lacinato or dinosaur, stems and tough center ribs removed, leaves roughly chopped
• 1/4 cup low-sodium store-bought or homemade chicken broth
• 1 pound cod or other flaky white fish, cut into 3 to 4 filets
• 1/2 cup roughly chopped fresh cilantro leaves
• Lemon wedges, for serving

Directions

1. Warm the oil in a heavy-bottomed 12-inch skillet over medium-high heat until it starts to shimmer. Add the shallots plus a pinch of salt, and stir as they cook until softened, about 3 to 4 minutes. Pour in the tomatoes along with their juice. Cook until the tomatoes soften, about 3 to 4 minutes, crushing them as you go with either a potato masher or a wooden spoon. Season with salt and pepper.
2. Stir in the chickpeas, kale, and chicken broth, turning everything together until the kale wilts. Bring the pan to a simmer, then turn the heat down so it keeps a gentle simmer. Let it cook until the kale is completely tender, about 15 minutes.
3. Drop the heat to the lowest possible setting. Set the fish right on top of the mixture, tucking it in slightly. Cover the skillet and cook until the fish is cooked through and comes apart easily when tested with a fork, about 10 minutes. Ladle the stew and fish into bowls, finish with chopped cilantro, and serve with lemon wedges.