- 1 large Spanish onion, diced ¼ pound farmer’s bacon or salt pork, finely diced
- 2 cloves garlic, finely chopped
- 1 bunch kale or collards, washed, de-veined and cut into roughly 1-inch pieces
- 1 large rutabaga, peeled and cut into 1-inch cubes
- 8 cups fish stock or clam broth
- 1 bay leaf
- 1 teaspoon kosher or sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon fresh grated nutmeg
- 1½ cups heavy cream
- 2 pounds boneless skinless hake (or pollock, cod or haddock), cut into 1-inch cubes
In a large Dutch oven or heavy-bottomed pot, cook onion and bacon over medium heat until bacon is browned and onion is translucent, stirring occasionally, about 10 minutes. Add the garlic and kale; sauté until wilted. Add the potato, rutabaga, carrots and fish stock.
Next, add the bay leaf, salt, pepper and nutmeg. Simmer on low for 15–20 minutes, until the vegetables are tender.
Add the cream and adjust to taste with salt and pepper. When chowder returns to a simmer, add the hake. Stir gently, cover and turn off heat. Allow to rest for 10–15 minutes and then serve.
Recipe courtesy of Andrew Nathan, chef/owner, The Sea Goose Grill & Raw Bar, Westerly