Seafood Soup with Kale and Potatoes
Caldo verde, or “green soup,” is traditionally made with sausage and loads of potatoes. The lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale.
• 2 tablespoons extra-virgin olive oil, divided
• 2 slices bacon (optional)
• 1 large leek, white portion only, thinly sliced
• 6 cups low-sodium fish stock or chicken broth
• 4 small new potatoes, quartered
• 1 bunch kale, tough stems and ribs removed, leaves cut into strips
• 1 1/2 pound halibut, grouper or monkfish fillets, cut into large pieces
• 12 sea scallops, side muscle removed
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add bacon (if using) and leek and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add stock, potatoes and kale and gently simmer for 10 minutes. Add fish and simmer until potatoes are tender, 10 to 12 minutes. Remove and discard bacon.
Season scallops on both sides with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add scallops and cook, turning once, until lightly golden, about 2 minutes per side. Ladle soup into bowls, top with scallops and serve.
Recipe and Photo courtesy of Whole Foods