Spicy Halibut Stew with Chorizo and Kale

I was tempted to make a fish chowder last night. Nothing beats a rich and creamy chowder on a rainy day. However, when I opened my refrigerator a bag of kale fell out.  It’s curly leaves were bursting out of the plastic demanding attention. Obligingly, I started to think of other possibilities.  A container of chicken stock was sitting squarely on the middle shelf, patiently waiting to be put to use, and I decided to change course. Instead of chowder, I would make a lighter stew with the fresh halibut I had purchased in the morning. I wanted a smoky component to lend depth to the flavor of the soup, so I fished a chorizo sausage from the meat drawer. I would also add chunks of potato that would complement the sturdy greens. The result? Satisfying, rustic dinner in a bowl:

Spicy Halibut Stew with Chorizo and Kale

Serves 4

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 fennel bulb, ends and fronds trimmed, chopped
8 oz. spicy chorizo, cut in 1/2″ slices
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1 bay leaf
2 large Yukon gold potatoes, cut in 1/2″ cubes
6 cups chicken broth
1/2 lb. kale, ends trimmed, washed, coarsely chopped
1 lb. halibut filet or other firm fleshed white fish, cut in 1″ pieces
Flat leaf parsley for garnish
Freshly ground black pepper

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