Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 fennel bulb, ends and fronds trimmed, chopped
  • 8 ounces spicy chorizo, cut in ½" slices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 inches large Yukon gold potatoes, cut ½" cubes
  • 6 cups chicken broth
  • 1/2 pound kale, ends trimmed, washed, coarsely chopped
  • 1 pound halibut filet or other firm fleshed white fish, cut in 1" pieces
  • Flat leaf parsley for garnish
  • Freshly ground black pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat olive oil in a soup pot over medium heat.
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Step 2

  • Add onion and garlic and cook, stirring, one minute.
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  • Length: 1 minutes

Step 3

  • Add fennel and chorizo and continue cooking, stirring, until onion is translucent and fennel begins to soften.
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Step 4

  • Add potatoes, thyme, oregano, salt and bay leaf and toss to coat in the oil.
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Step 5

  • Add stock and bring to a boil.
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Step 6

  • Reduce heat and simmer, partially covered, until the potatoes are nearly tender.
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Step 7

  • Stir in kale and cook until leaves brighten and stalks soften, about 3 minutes.
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  • Length: 3 minutes

Step 8

  • Add halibut and carefully submerge in stock.
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Step 9

  • Gently cook over medium heat until fish is just cooked through.
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Step 10

  • Add extra salt if necessary.
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Step 11

  • Remove from heat.

Step 12

  • Serve in warm soup bowls garnished with parsley sprigs and freshly ground black pepper.
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