Seafood Soup with Kale and Potatoes

Seafood Soup with Kale and Potatoes

Serves 4

A Caldo Verde, or "green soup", is traditionally made with sausage and loads of potatoes. Our lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale.

  • 2 tablespoons extra virgin olive oil
  • 2 slices bacon, (optional)
  • 1 large leek, white part only, thinly sliced
  • 6 cups low-sodium fish stock or chicken broth
  • 4 small new potatoes, quartered
  • 1 bunch kale, stems removed, leaves cut into strips
  • 1 1/2 pounds halibut, grouper or monkfish fillets, cut into large pieces
  • 12 sea scallops
  • Salt and pepper, to taste
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Heat 1 tablespoon of the oil in a medium pot. Add bacon, if using, and leeks and cook until softened but not browned. Add stock or broth, potatoes and kale and gently simmer for 10 minutes. Add fish and simmer for an additional 10 to 12 minutes, or until potatoes are tender. Remove and discard bacon. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Season scallops all over with salt and pepper and cook until lightly golden, about 2 minutes per side. Ladle soup into bowls, top with scallops and serve.

Nutritional Info: 
Per Serving:620 calories (360 from fat), 40g total fat, 7g saturated fat, 130mg cholesterol, 930mg sodium, 19g carbohydrate (3g dietary fiber, 4g sugar), 46g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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