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