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Collard Greens & Fish Stew

Heart-healthy fish and Collard Greens team up in this flavorful soup

Serves 6


  • 1 (1 lb) bag Cut ‘N Clean Greens Collard
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 medium onion, cut into large dice
  • 1 green pepper, cut into large dice
  • 2 cloves garlic, minced
  • 1/8 tsp crushed red pepper
  • 2 qt water
  • 1 lb fish fillets (variety of your choice)
  • 1 (16 oz) can tomato sauce
  • 1 (8 oz) bottle clam juice
  • 1 Tbsp Cajun seasoning
  • 2 Tbsp Dijon mustard
  • 1/2 tsp paprika
  • Salt and pepper


In a large pot, melt butter and add flour. Cook roux until nutty aroma and add onion, green pepper, garlic and crushed red pepper until mixture is tender, about 3-4 minutes. Add water and bring to a simmer.

Pour in tomato sauce, clam juice, Cajun seasoning and mustard. Then sprinkle with paprika, salt and pepper (to taste). Add Collard Greens, cover and simmer until desired tenderness, about 15 minutes. Cut fish into 2 inch cubes and cook until flakey, about 5 minutes.