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Categories: Fish and shellfish, Main courses

Kale and Bean Soup With Grilled Halibut

Sukkot is a Jewish holiday that offers thanks for the fall harvest of fruits, vegetables and grains. It is the custom to build an outdoor sukkah, which resembles the small huts that farmers lived in during the harvest season in ... Read more

Total time: 1 hour | Serves 10 to 12
Note: Variation: Omit halibut and sprinkle each serving of soup with grated Parmesan cheese.
  • 1 bunch kale
  • Water
  • 2 leeks, washed and cut in 2-inch pieces
  • 2 (15-ounce) cans cannellini beans
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds halibut filets, cut into 3/4-inch cubes
  • 1 cup fine dry bread crumbs
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, for garnish, optional

Step 1Wash kale in cold water, rinse, remove tough stems and discard. Cut leaves in thirds. Place in large pot with water to cover, bring to boil and simmer until tender, about 30 minutes. Cool. Transfer kale and cooking liquid to a blender or food processor and blend to a fine puree. Pour back into pot and set aside.

Step 2Place leeks in medium pot, add 2 cups water, bring to boil and simmer until tender, 20 minutes. Place in blender or food processor with cooking liquid and blend to a fine puree. Add to kale mixture and mix well.

Step 3Place beans with liquid in blender or food processor and blend to fine puree. Pour into kale-leek mixture. Season to taste with salt and pepper.

Step 4Coat halibut cubes with bread crumbs. Heat oil in large skillet over medium heat and brown halibut quickly, 1 to 2 minutes per side. (Do not over-cook)

Step 5Ladle soup into shallow soup bowls and spoon halibut cubes into center of each bowl. Sprinkle with Parmesan cheese. Serve immediately.

Each of 12 servings:
216 calories; 380 mg sodium; 21 mg cholesterol; 9 grams fat; 21 grams carbohydrates; 12 grams protein; 1.31 grams fiber.
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