4 cups leeks, sliced thinly
1 bunch kale, chopped
5 cloves garlic, minced
1 lb potatoes, peeled and quartered (you can use red or yukon)
1 cup grape tomatoes, halved
2 cod filets (add one for every person; adjust accordingly)
1/2 cup fish stock
1/2 cup cup white wine
3 tbsp butter
hot pepper flakes (optional)
3 sprigs of fresh rosemary
1 tsp fennel seeds
salt and pepper, to taste
In a large sauté pan, cook garlic and caramelize leeks in butter.
Add potatoes, kale, grape tomatoes, fish stock, wine, rosemary, and fennel seeds.
Season with hot pepper flakes, salt and pepper.
Cover, lower heat, and simmer for 20 minutes.
In the meantime, sear cod filets in a separate pan until golden brown (about 1 minute per side).
When vegetables are done, add fish, cover and cook for another 10 minutes.