Seafood Soup With Kale And Potatoes

Name: Seafood Soup With Kale And Potatoes
Ingredients: 2 tablespoon extra-virgin olive oil; 2 slices bacon; 1 large leek, white part only, thinly sliced; 6 cup low-sodium fish stock or chicken broth; 4 small new potatoes, quartered; 1 bunch kale, stems removed, leaves cut into strips; 1 1/2 pound halibut, grouper or monkfish fillets, cut into large piece; 12 sea scallops; salt and pepper, to taste

Whole Foods Market|Oct. 2, 2013 3:50 pm EST

3.3 (3 ratings)

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A Caldo Verde, or "green soup," is traditionally made with sausage and loads of potatoes. Our lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale. Click here to see 5 Fall Seafood Stew Recipes

Servings

4

Ingredients

2 tablespoon extra-virgin olive oil
2 slices bacon
1 large leek, white part only, thinly sliced
6 cup low-sodium fish stock or chicken broth
4 small new potatoes, quartered
1 bunch kale, stems removed, leaves cut into strips
1 1/2 pound halibut, grouper or monkfish fillets, cut into large piece
12 sea scallops
salt and pepper, to taste

Directions

Heat 1 tablespoon of the oil in a medium pot. Add bacon, if using, and leeks and cook until softened but not browned. Add stock or broth, potatoes, and kale and gently simmer for 10 minutes. Add fish and simmer for an additional 10 to 12 minutes, or until potatoes are tender. Remove and discard bacon. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Season scallops all over with salt and pepper and cook until lightly golden, about 2 minutes per side. Ladle soup into bowls, top with scallops, and serve.