Mediterranean Fish Chowder With Potatoes and Black Kale

1. 1

   Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot.

2. 2

   Cook, stirring, until the onion softens, about 5 minutes.

3. 3

   Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley.

4. 4

   Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste.

5. 5

   Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.

6. 6

   Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer.

7. 7

   Add the saffron, turn the heat to low, cover and simmer 30 minutes.

8. 8

   Taste, adjust salt and add pepper to taste.

9. 9

   Remove the bouquet garni.

10. 10

    While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale.

11. 11

    Cook 2 to 3 minutes, until tender but still colorful.

12. 12

    Transfer to a bowl of cold water, then drain and squeeze out excess water.

13. 13

    Chop coarsely and set aside.

14. 14

    Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale.

15. 15

    The soup should not be boiling vigorously.

16. 16

    Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked.

17. 17

    Remove from the heat, taste once more and adjust seasonings, and serve.

* Per serving · 4 servings · Values may vary.