Seafood Caldo Verde

By miss5elements

Caldo Verde (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.

Ingredients

• 1 lg leek, white part only, well cleaned
• 2 T organic EVOO
• 2 slices of bacon (optional)
• 1 bunch kale, washed, w/stems removed & cut into strips (about 4c)
• 6 c fish or chicken broth
• 4 small new potatoes, quartered
• 1.5 lbs fish fillets (halibut, grouper or monkfish) cut into large pieces
• 12 sea scallops
• sea salt & freshly ground black pepper

Details

Preparation time 55mins
Cooking time 55mins
Adapted from wholefoodsmarket.com

Preparation

Step 1

1. Cut leek in half lengthwise, & slice into 1/2-inch half moons.
2. Heat half oil in a med pot (add bacon, if desired, for a smoky flavor) & saute leeks until softened, but not browned.
3. Add broth, potatoes & kale & gently simmer for 10 min.
4. Add fish pieces & simmer for an additional 10-12 min or until potatoes are tender.
5. Remove bacon.
6. In a separate pan, season scallops w/ salt & pepper.
7. Saute in remaining oil over med-high heat until lightly golden, approx 2 min per side.
8. Ladle into bowls & place scallops in center.