Seafood Soup with Kale and Potatoes
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 2 slices bacon
- 1 large leek, white part only, thinly sliced
- 6 Cups low-sodium fish stock or chicken broth
- 4 small new potatoes, quartered
- 1 bunch kale, stems removed, leaves cut into strips
- 1 1/2 Pound halibut, grouper or monkfish fillets, cut into large piece
- 12 sea scallops
- Salt and pepper, to taste
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