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Ingredients
- 1 large head curly kale
- 1/2 pound small red potatoes
- 1 teaspoon plus 1 tablespoon kosher salt (divided)
- 2 tablespoons extra-virgin olive oil
- 2 meaty smoked pork shanks (8 ounces each)
- 1 onion (8 ounces), peeled and diced medium
- 2 carrots (12 ounces total), peeled and diced medium
- 6 cloves garlic (1 ounce), peeled and thinly sliced
- 2 bay leaves
- 1 sprig (4-inch) fresh savory
- 2 sprigs fresh thyme
- 2 teaspoons dried Seville orange zest (see note)
- 1/2 teaspoon hot red pepper flakes
- 6 cups unsalted chicken stock
- 1 pound skinless hake fillet, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper to taste
Details
Servings 6
Adapted from jsonline.com
Preparation
Step 1
Remove stems from kale to yield about 12 ounces of leaves. Discard stems and cut leaves into 1-inch pieces. Set aside.
Cut potatoes into eighths or 1-inch pieces, cover with water and 1 teaspoon of the kosher salt. Bring to a boil and cook until just tender. Strain potatoes and reserve 1 cup of the potato water. Set both aside.
Place a soup pot over medium heat. When hot, add the oil and the shanks and lightly brown the shanks for 4 minutes. Add the onion, carrots, garlic, bay leaves, savory, thyme, orange and pepper flakes.
Turn heat to low, stir, cover and cook for 5 minutes. Add the reserved kale, stir, and cook for 2 minutes until wilted. Add the remaining 1 tablespoon of salt and the stock and bring to a simmer. Simmer slowly, covered, for about 1 hour until the shanks are very tender. Remove the shanks when they are tender.
When cool enough to handle, dice the shank meat into small pieces and add back to soup along with the reserved potatoes, fish and the reserved potato water.
Return to a simmer and cook until the fish is just cooked, about 2 minutes. Adjust the seasoning with salt and pepper and serve.
Note: Dried Seville orange zest is available at The Spice House, Milwaukee, WI.
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