Ron’s Fish and Veggie Pot

I have this tried-and-true dish I’ve made for a long time.

Sauté veggies, in this case equal sliced red onion, Napa cabbage, radicchio and spinach in olive oil for a couple of minutes, always add dry white wine, capers, shiitake mushrooms and a little chicken broth, use any kind of fish, always sliced lemon and serve over rice or in this case couscous. Steam until the fish is cooked.

It always works. I used Pollock filet here and sprinkled a dash of turmeric on top.

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