Chorizo Parmesan Brussels Sprouts Skillet
Chorizo Parmesan Brussels Sprouts Skillet is a gluten free and primal recipe with 3 servings.
Spicy Halibut Stew With Chorizo and Kale
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 9 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, ends and fronds trimmed, chopped
- 8 ounces spicy chorizo, cut in ½" slices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 2 inches large Yukon gold potatoes, cut ½" cubes
- 6 cups chicken broth
- 1/2 pound kale, ends trimmed, washed, coarsely chopped
- 1 pound halibut filet or other firm fleshed white fish, cut in 1" pieces
- Flat leaf parsley for garnish
- Freshly ground black pepper
Instructions
Heat olive oil in a soup pot over medium heat.
Add onion and garlic and cook, stirring, one minute.
Add potatoes, thyme, oregano, salt and bay leaf and toss to coat in the oil.
Add stock and bring to a boil.
Reduce heat and simmer, partially covered, until the potatoes are nearly tender.
Stir in kale and cook until leaves brighten and stalks soften, about 3 minutes.
Add halibut and carefully submerge in stock.
Gently cook over medium heat until fish is just cooked through.
Serve in warm soup bowls garnished with parsley sprigs and freshly ground black pepper.
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