Pan-Seared Hake with Kale & Chorizo

Recipe courtesy of Bon Appetit. Serves 4.

Suggested wine pairing from Bob Bacco of Bacco’s Wine & Cheese: Caven Tellino Nebbiolo (Italy)

INGREDIENTS

4 tbsp extra-virgin olive oil, divided

4 oz cured Spanish chorizo, sliced into thin rounds

1 small yellow onion, thinly sliced

2 garlic cloves, thinly sliced

1 bunch kale, ribs & stems removed, leaves coarsely chopped

Kosher salt and freshly ground black pepper

1 cup dry white wine, divided

4 portions hake or other flaky white fish

Mashed potatoes

METHOD

1. Heat 2 tbsp. oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes.
2. Add onion and garlic and stir to coat. Cook, stirring, until onion is translucent, about 8 minutes.
3. Stir in kale; season with salt & pepper. Cook about 3 mins, until kale begins to wilt. Add 1/2 cup wine and 1/4 cup water. Cover partially, reduce heat to low and simmer until kale is tender, 15–20 minutes.
4. Meanwhile, heat remaining 2 tbsp. oil in a large skillet over medium-high. Season fish with salt & pepper; add to skillet and cook until golden, about 7 minutes. Turn fish, remove skillet from heat, and pour in remaining 1/2 cup wine. Return to heat and bring wine to a simmer; cook until fish is just opaque in center, about 4 minutes longer.
5. Divide kale mixture equally among plates. Top kale mixture on each plate with 1 piece of pan-seared fish. Serve with mashed potatoes alongside.