Ingredients
- 2 Tbsp. olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 4 anchovy fillets, drained and chopped
- 2 Tbsp. chopped fresh parsley
- 1 (28 oz.) can low-sodium diced tomatoes, with liquid
- 1 Tbsp. tomato paste
- 1 quart water
- 1 lb. fingerling potatoes, scrubbed and sliced
- Pepper to taste
- 1 bunch kale, stemmed and torn
- 1½ lbs. halibut or cod, 2" pieces
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oil over medium heat in a large, heavy soup pot. Add the onion, celery and carrot. Cook, stirring, until the onion softens (5-8 minutes).
- Stir in the garlic, anchovies, and parsley. Cook, stirring, until the mixture is very fragrant (1 minute). Add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down to a thick liquid (10-15 minutes).
- Add the water and potatoes. Pepper to taste and bring to a simmer. Turn the heat to low, cover, and simmer until potatoes are tender (25-30 minutes).
- Add the fish and kale. Simmer until fish flakes easily with a fork (4-5 minutes). Serve hot.