Black Cod Chowder with Potato, Kale, Tomato & Vermouth
Thomas J. Story
Warm and comforting, this chowder combines the smoky richness of black cod with hearty potatoes, tender kale, and a hint of vermouth. The addition of tomatoes and a square of kelp or kombu deepens the flavors, creating a nourishing and satisfying soup.
How to Make It
1
Heat olive oil in a large soup pot. Add leeks and celery. Cook over medium heat for about 10 minutes. Add garlic and thyme, cook for about 1 minute until fragrant.
2
Add vermouth, bring to a simmer, and reduce by half. Add the kale, fish stock, tomatoes, kelp, and half the potatoes. Bring to a simmer and cook for 15 minutes. Add the cod and the rest of the potatoes and continue cooking for another 15 minutes until potatoes are tender. It’s okay if some of the potatoes fall apart. That will help thicken the soup.
3
Season with salt and pepper.
4
Serve drizzled with chopped Calabrian chiles in oil.
Ingredients
¼ cup olive oil
2 leeks, cleaned, cut into half moons
4 stalks celery, sliced
4 cloves garlic, minced
2 tbsp fresh thyme leaves, minced
1 cup dry vermouth
1 bunch kale, washed, trimmed and cut into ¼ strips (about 4 cups)
6 cups mild fish stock or chicken stock
2 cups canned diced tomatoes
12-inch square of kelp or kombu
2 russet potatoes, peeled and diced (about 3 cups)
½ lb smoked black cod, bones and skin removed, broken into 1-inch pieces
sea salt and black pepper, to taste
chopped Calabrian chiles in oil, to taste
Directions
1
Heat olive oil in a large soup pot. Add leeks and celery. Cook over medium heat for about 10 minutes. Add garlic and thyme, cook for about 1 minute until fragrant.
2
Add vermouth, bring to a simmer, and reduce by half. Add the kale, fish stock, tomatoes, kelp, and half the potatoes. Bring to a simmer and cook for 15 minutes. Add the cod and the rest of the potatoes and continue cooking for another 15 minutes until potatoes are tender. It’s okay if some of the potatoes fall apart. That will help thicken the soup.
3
Season with salt and pepper.
4
Serve drizzled with chopped Calabrian chiles in oil.
