Black Cod Chowder with Potato, Kale, Tomato & Vermouth Recipe - Sunset Magazine

Ingredients

• ¼ cup olive oil
• 2 leeks, cleaned, cut into half moons
• 4 stalks celery, sliced
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves, minced
• 1 cup dry vermouth
• 1 bunch kale, washed, trimmed and cut into ¼ strips (about 4 cups)
• 6 cups mild fish stock or chicken stock
• 2 cups canned diced tomatoes
• 12-inch square of kelp or kombu
• 2 russet potatoes, peeled and diced (about 3 cups)
• ½ lb smoked black cod, bones and skin removed, broken into 1-inch pieces
• sea salt and black pepper, to taste
• chopped Calabrian chiles in oil, to taste