Portuguese Fish Soup with Kale and Potatoes Recipe

Serves/Makes: 6 servings

Ingredients:

  •     For Soup:
  • 1/2 pound semi-firm sturdy fish (I used Amberjack), cut into 1-2" chunks
  • 4 tablespoons olive oil
  • 2 yellow onions, chopped
  • 1 celery rib, chopped
  • 4 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 pound chorico or linguica, skin removed, broken into chunks
  • 1 large white potato (skin on), cut into small cubes
  • 1 large sweet potato (skin on), cut into small cubes
  • 3 quarts chicken stock
  • 4 cup chopped fresh kale
  • 1 (14 oz.) can whole plum tomatoes, slightly mashed (use more if you like more tomatoes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  •     For Rosemary-Garlic Croutons:
  • 2 tablespoons olive oil
  • 1 tablespoons melted unsalted butter
  • 1 tablespoons minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices day-old, thick, crusty bread (about 3 cup), cut into 1" cubes
How to cook Portuguese Fish Soup with Kale and Potatoes:

For Stew:

  • In a large soup pot, heat olive oil on medium-high.
  • Add onions, garlic, celery, thyme, bay leaves and chorico or linguica. Mix to combine, allowing the sausage and oils to coat the ingredients.
  • After about 2 minutes, reduce heat to medium.
  • Add potatoes and cook a few minutes until they’re slightly soft and well-combined.
  • Add stock, kale, tomatoes, salt and pepper. Reduce heat to low.
  • Simmer until potatoes are cooked (about 10 minutes), then add fish and lightly combine.
  • Gently simmer a few more minutes.
  • Check for seasoning (add more salt and pepper, if needed) then serve with croutons.
 For Rosemary-Garlic Croutons:
  • Heat oven to 350°F (160°C).
  • In a large mixing bowl, combine olive oil, butter and spices.
  • Add bread chunks and mix to coat thoroughly. If they seem too dry (depends on your bread), add a bit more olive oil.
  • Spread onto a baking sheet and bake about 10 minutes - check periodically to ensure they don’t burn!
  • Remove from oven and allow to cool on baking sheet before sprinkling on soup.
  •     Enjoy!
Portuguese Fish Soup with Kale and Potatoes recipe
Portuguese Fish Soup with Kale and Potatoes recipe
Portuguese Fish Soup with Kale and Potatoes recipe

Note(s):

The Portuguese Fish Soup with Kale and Potatoes recipe very simple to cook and very tasty too!

Comment(s):

Portuguese soups are particularly flavorful, due to the use of spicy chourico or linguica (sausage made from ground pork, garlic and sweet or spicy pimenton) - two of my FAVORITE things. Traditional Caldeirada, a Portuguese fish stew, is made with potatoes, tomatoes, several types of fish and shellfish. Caldo Verde is another traditional Portuguese soup made with kale, potato and chourico or linguine. So, during a recent rainy week in Florida, I decided to make soup and, because I had some older fish and even some chourico in the freezer, I decided to make a combination of these two styles of soup.

You can use any seafood you like - I used Amberjack (a sturdy, semi-firm fish) because I had it available. To cut down on white potatoes, I added a sweet potato, which brought in some pretty color, too. Basically, you can’t go wrong with this soup - use what you have in your fridge/pantry, and it still makes a delicious meal, especially on a rainy day.

If not cutting down on carbs, top the soup with Rosemary-Garlic croutons - they’re easy to make and let you use up day-old bread. Once you start making croutons, you’ll never buy them again!

This recipe for Portuguese Fish Soup with Kale and Potatoes serves/makes: 6 servings

The Portuguese Fish Soup with Kale and Potatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Sandwich (more Sandwich recipes)

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