Spicy Halibut Stew With Chorizo and Kale

Name: Spicy Halibut Stew With Chorizo and Kale
Total time: 45 min
Yield: 4 servings
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

Spicy Halibut Stew With Chorizo and Kale is a gluten free, dairy free, and whole 30 recipe with 4 servings. One serving contains 403 calories, 35g of protein, and 23g of fat. For $6.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

403 kcal

Calories

35 g

Protein

23 g

Fat

12 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

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Ninja Foodi Multi-Cooker

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Kochmesser

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Instructions

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