Enjoy this hearty fish stew on a snowy day!
Total prep & cook time: 1 hour
2 T olive oil
2 bay leaves
1 ½ medium yellow onions , chopped
1 pound Yukon gold potatoes, in bite sized pieces
4 cloves garlic, chopped finely
2 large carrots, sliced
2 celery stalks, sliced
6 cups fish/seafood stock
2 cups dry white wine
Freshly ground black pepper to taste
1 ½ pounds of white fish, cut into chunks (striped bass, cod, haddock, or halibut)
¼ cup fresh cilantro
¼ cup fresh parsley
1 bunch kale, largely chopped
1 can white beans, drained and rinsed
2 spicy chicken Italian sausages, sliced OR 1 tsp red chile flakes (optional)
1. In a large pot, heat 2 tablespoons of olive oil. Add the chicken sausage slices, onions, garlic, carrots and celery and sauté until sausage is done and onions are translucent, about 10 minutes.
2. Add the white wine, fish broth, potatoes, kale, bay leaves, and pepper and bring to a boil. Simmer for 15 minutes on medium.
3. Add the parsley and cilantro and stir to combine.
4. Add the fish and continue to cook about 5 minutes until fish is cooked through.
Ladle into bowls and serve hot.