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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine, divided
- 4 5-6-ounce portions hake or other flaky white fish
Method
- Heat 2 Tbsp. oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and garlic and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 15-20 minutes.
- Meanwhile, heat remaining 2 Tbsp. oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet and cook until golden brown, about 7 minutes. Turn fish, remove skillet from heat, and pour in remaining 1/2 cup wine. Return to heat and bring wine to a simmer; cook until fish is just opaque in center, about 4 minutes longer.
