Seafood Soup with Kale and Potatoes
Serves 4
Time 45 min
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.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: 400 calories (110 from fat), 12g total fat, 2g saturated fat, 115mg cholesterol, 550mg sodium, 19g carbohydrates (3g dietary fiber, 2g sugar), 55g protein.
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.
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Ingredients
- 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