Zubereitung

1. 1

   Heat olive oil in a soup pot over medium heat.

2. 2

   Add onion and garlic and cook, stirring, one minute.

3. 3

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

4. 4

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

5. 5

   Add stock and bring to a boil.

6. 6

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

7. 7

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

8. 8

   Add halibut and carefully submerge in stock.

9. 9

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

10. 10

    Add extra salt if necessary.

11. 11

    Remove from heat.

12. 12

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