Black Cod Chowder with Potato, Kale, Tomato & Vermouth

Black Cod Chowder with Potato, Kale, Tomato & Vermouth

from sunset.com

Black Cod Chowder with Potato, Kale, Tomato & Vermouth

Ingredients

  • ¼ cup olive oil
  • 2 leeks, cleaned, cut into half moons
  • 4 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme leaves, minced
  • 1 cup dry vermouth
  • 1 bunch kale, washed, trimmed and cut into ¼ strips (about 4 cups)
  • 6 cups mild fish stock or chicken stock
  • 2 cups canned diced tomatoes
  • 12-inch square of kelp or kombu
  • 2 russet potatoes, peeled and diced (about 3 cups)
  • ½ lb smoked black cod, bones and skin removed, broken into 1-inch pieces
  • sea salt and black pepper, to taste
  • chopped Calabrian chiles in oil, to taste

Directions

  1. 1

    Heat olive oil in a large soup pot. Add leeks and celery. Cook over medium heat for about 10 minutes. Add garlic and thyme, cook for about 1 minute until fragrant.

  2. 2

    Add vermouth, bring to a simmer, and reduce by half. Add the kale, fish stock, tomatoes, kelp, and half the potatoes. Bring to a simmer and cook for 15 minutes. Add the cod and the rest of the potatoes and continue cooking for another 15 minutes until potatoes are tender. It’s okay if some of the potatoes fall apart. That will help thicken the soup.

  3. 3

    Season with salt and pepper.

  4. 4

    Serve drizzled with chopped Calabrian chiles in oil.