Spicy Halibut Stew With Chorizo and Kale

Name: Spicy Halibut Stew With Chorizo and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 1 piece Yellow Onion (1 medium onion, chopped); 2 pieces Garlic (2 garlic cloves, minced); 1 piece Fennel Bulb (1 fennel bulb, ends and fronds trimmed, chopped); 8 oz Chorizo (8 ounces spicy chorizo, cut in ½" slices); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Table Salt (1 teaspoon salt); 1 piece Bay Leaves (1 bay leaf); 2 pieces Potato, Yukon Gold (2 inches large Yukon gold potatoes, cut ½" cubes); 6 cup Chicken Broth (6 cups chicken broth); ½ lb Kale (1/2 pound kale, ends trimmed, washed, coarsely chopped); 1 lb Halibut (1 pound halibut filet or other firm fleshed white fish, cut in 1" pieces); 0 leaf Flat Leaf Parsley (Flat leaf parsley for garnish); 0 pieces Black Peppercorns (Freshly ground black pepper)

45 minItalian

Servings4

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Gluten Free
Dairy Free
Whole30

Ingredients

For 4 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Yellow Onion1 piece · 1 medium onion, chopped
Garlic2 pieces · 2 garlic cloves, minced
Fennel Bulb1 piece · 1 fennel bulb, ends and fronds trimmed, chopped
Chorizo8 oz · 8 ounces spicy chorizo, cut in ½" slices
Dried Thyme1 tsp · 1 teaspoon dried thyme
Dried Oregano1 tsp · 1 teaspoon dried oregano
Table Salt1 tsp · 1 teaspoon salt
Bay Leaves1 piece · 1 bay leaf
Potato, Yukon Gold2 pieces · 2 inches large Yukon gold potatoes, cut ½" cubes
Chicken Broth6 cup · 6 cups chicken broth
Kale½ lb · 1/2 pound kale, ends trimmed, washed, coarsely chopped
Halibut1 lb · 1 pound halibut filet or other firm fleshed white fish, cut in 1" pieces
Flat Leaf Parsley0 leaf · Flat leaf parsley for garnish
Black Peppercorns0 pieces · Freshly ground black pepper

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Steps

1Heat olive oil in a soup pot over medium heat.
2Add onion and garlic and cook, stirring, one minute.
3Add fennel and chorizo and continue cooking, stirring, until onion is translucent and fennel begins to soften.
4Add potatoes, thyme, oregano, salt and bay leaf and toss to coat in the oil.
5Add stock and bring to a boil.
6Reduce heat and simmer, partially covered, until the potatoes are nearly tender.
7Stir in kale and cook until leaves brighten and stalks soften, about 3 minutes.
8Add halibut and carefully submerge in stock.
9Gently cook over medium heat until fish is just cooked through.
10Add extra salt if necessary.
11Remove from heat.
12Serve in warm soup bowls garnished with parsley sprigs and freshly ground black pepper.