Fish n Chards

Ingredients:

2 servings
prep. time about 40 minutes

• 16 chard leaves
• 2 white fish fillets
• 1 clove garlic
• 1 stick celery
• 4 tomatoes
• 1/2 medium onion
• salt and green pepper
• 1/2 cup chicken broth (optional)

1. Blend the tomatoes, celery, onion, garlic and chicken broth (if non at hand, use water just to make it easier on the blender). In a wok (or pan) boil the mix until it becomes orange and half the liquid evaporates (over high heat). Salt to taste.

2. Toss the chards inside the wok and stirr untl they mix in with the sauce (over medium heat). Chards are mostly water so you'll have to wait a few minutes for it to evaporate. As the sauce thickens, place the fillets on top and add salt and pepper. Cover until fish is done and sauce is thick (about 20 min).

Don't worry about the fish staying in there for too long, the more the merrier as the sauce will thicken and the flavour will become stronger, just make sure not all the liquid's gone or the sauce and chards will burn! If it evaporates way too fast and fish is not done yet, ust add another half cup of water and let it boil for ten more minutes. Keep the lid on until fish is done so it doesn't go dry.

3. Serve with fried beans and a couple of slices of bread. Not quite a looker, but it surely makes up for it with flavor!