Green Fish Stew | James Beard Foundation

Ingredients

• 1 pound tomatillos
• 2 cups cilantro leaves
• 1 cup parsley leaves
• 6 green onions, white and green parts sliced
• 1 or 2 serrano chiles, sliced
• 2 cups Kombu Stock
• 1 teaspoon fish sauce
• 1/4 cup extra virgin olive oil, plus more for cooking
• 1/2 teaspoon fine sea salt, plus more to taste
• 1 ½ pounds firm white fish fillets (such as rock cod or halibut)
• 1 lemon
• Crème fraîche
• Cilantro leaves and/or blossoms
• Parsley leaves
• Thinly sliced white onion