Chard leaves filled with fish and rice

    

 
Look for chard with big leaves. Separate leaves from stems, they should be free of hard parts. If they're real huge you can cut them into several pieces, but each piece should be at least about 6" long and wide. Though bigger leaves are definitely easier to work with. Immerse each leaf in boiling water for about half a minute, then rinse with cold water immediately.  
   
Cut fillets of white fleshed fish into pieces about 3 " long, with a diameter of about 1/2", or accordingly bigger if you use very big leaves.  
   
Sautee 1 small onion, two cloves of garlic and a piece of fresh ginger, all finely chopped, in about 1 tbsp. of vegetable oil. When soft, add 1 tsp. cumin, sauté for another minute, then add a can of chopped tomatoes, 3 or more small fresh red chilies finely chopped, 1/4 tsp. of saffron threads or the equivalent in powdered saffron, and salt to taste. Simmer for 10 min., add 1/3 cup of fresh cream and simmer another 5 min. If the sauce is too watery (depends on the tomatoes), simmer some more until it's quite thick.  
   
Spread each chard leaf on a flat plate, place about two spoonfuls of cooked rice on it. Top it with a generous amount of sauce, then place a piece of fish on it. Make tight rolls, rolling upwards from the bottom end of the leaf, fold in the sides and roll until the end of the leaf. If you're used to making grape leaf dolma, you'll find these chard rolls much easier to make.
Two leftover leaves that are too small can be joined for a roll. Just place them horizontally, letting them overlap, they'll stick together. 		 
   
Place the rolls in a steamer and steam until fish is cooked. With a glass of rosé wine, you have a nice snack or light dinner. If you want a more substantial meal, serve a pumpkin soup as an entrée and a salad of exotic fruit for dessert.  
       
       
Variation:  
Omit the saffron in the sauce and use saffron rice instead of plain rice