Cod is a meaty, hearty fish that stands up to the earthy flavor of kale, but you can also substitute halibut. Serve this dish with French bread and a fresh green salad.
Ingredients
- 1 lb. leeks
- 4 tbsp. extra-virgin olive oil
- 2 cloves garlic, peeled and minced
- 1 lb. new potatoes, washed and halved
- 1 lb. thick cod or halibut filets, cut into large pieces
- 3 cups packed, washed, stemmed, and roughly chopped kale leaves
- 1 cup Fish Stock
- Trim off and discard green tops of leeks. Roughly chop white part, place in a colander, and wash thoroughly in running water to remove all sand. Drain and dry on paper towels. Heat 3 tbsp. of the olive oil in a large saute pan over low heat. Add leeks and
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Instructions
Step 1
Trim off and discard green tops of leeks. Roughly chop white part, place in a colander, and wash thoroughly in running water to remove all sand. Drain and dry on paper towels. Heat 3 tbsp. of the olive oil in a large saute pan over low heat. Add leeks and garlic and cook slowly until leeks are tender, about 20 minutes.
Step 2
Dry potatoes well and add to pan. Raise heat to medium-high and saute until lightly browned, about 3-5 minutes. Add kale and stock or white wine. Cover, lower heat, and simmer until potatoes are tender and kale has cooked down, about 15 minutes.
Step 3
Meanwhile, sear fish in a lightly oiled nonstick pan over medium-high heat until golden, about 1 minute per side. Add fish to kale mixture and continue to simmer until fish is opaque, about another 5 minutes. Season to taste with salt and pepper and serve.
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