Fish Soup with Cavolo Nero

• Cavolo nero (Italian) translates as black cabbage and in Polish it is kapusta czarna.
• In England it is often know as Tuscan Kale.
• I know that Poles love cabbage but – 
• This is the first time I have used cavolo nero.

INGREDIENTS

• 300 – 350g white fish (cod, haddock, pollock)
• 1 large onion – chopped
• Butter or oil to fry the onion
• 100 – 150g cavolo nero
• 4 tablespoons of tomato puree
• 3 medium potatoes – starchy are best –  chopped into small chunks.
• 2 bay leaves
• 5 grains of allspice
• 5 peppercorn grains
• 1½ – 2  litres of vegetable stock
• 125ml of soured cream – or more
• *
• Salt & pepper to season if needed
• Chopped flat leaf parsley to serve

METHOD

• Fry the onion gently in butter – do not brown.
• Strip the leaves from the stalks of the cavolo nero.
• Cut into fine strips.
• Add the cavolo nero and potatoes to the onions and stir.
• Add the stock and tomato puree.
• Add the allspice and peppercorns.
• Bring to the boil.
• Then heat gently for around 10 minutes until the potatoes are beginning to soften.
• Add the fish and cook for another 10 minutes.
• Season if needed.
• Stir in the soured cream and serve.

• Royal Doulton Burgundy soup plate

OPTIONS

• You can use the stalks as well – cut them into small cubes.

• Kale  – Jarmuz  can be used instead – not tested.