Pan-Seared Hake with Kale and Chorizo

My favorite section in Bon Appetit magazine is called "r.s.v.p" which stands for Readers' Favorite Restaurant Recipes. I have never made one that was not delicious. The Pan-Seared Hake with Kale and Chorizo was requested by Sandy from Boston. She had eaten it at Cook & Brown Public House in Providence, Rhode Island. I have to tell you if you think you don't like kale then you must try making this absolutely wonderful and simple recipe. Mike and I have eaten it twice and each time one of us says to the other "can we have this again tomorrow night"?

Hake is a fish that is a member of the cod family. Although hake is available year round on the eastern seaboard, it is not readily available in land locked Indiana.  So, should you try this you can substitute any other mild, delicately textured fish such as flounder, haddock, pollock or halibut. I used talapia and it was just fine. The other hard to find ingredient is cured Spanish chorizo. The Spanish chorizo is a sausage of smoked pork that is flavored with garlic and spices that's milder than Mexican chorizo. Once again, I substituted the Mexican chorizo and the dish did not suffer for it. In fact, we loved the spiciness.

Pan-Seared Hake with Kale and Chorizo

Don't let this ugly presentation fool you. This is Yummy!!!

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine, divided
• 4 5–6-ounce portions hake or other flaky white fish
• Mashed potatoes.

Preparation

• 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. Add onion and garlic and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 15–20 minutes.
• Meanwhile, heat remaining 2 Tbsp. oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet and cook until golden brown, 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.
• Divide kale mixture equally among plates. Top kale mixture on each plate with 1 piece of pan-seared fish. Serve with mashed potatoes alongside.
  
  
  I have served this once with mashed potatoes and once with polenta cooked in a vegetable broth with a bit of Parmesan. We preferred the polenta.
  
  
  Life is good - enjoy!