Portuguese Kale-and-Salt-Cod Chowder

Cooking Instructions

1. Soak the salt cod overnight in cold water, as above. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.

2. Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili-pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

Wine Pairing(s)

Ornellaia Le Serre Nuove

Bella Sera Sangiovese

Villa Orsini Chianti Superiore

Cecchi Spargolo

Fontodi 'Case Via' Syrah

Spellbound Cabernet Sauvignon

Napa Wine Co. Zinfandel

Benson Ferry Old Vine Zinfandel

Fritz Allendorf Spätburgunder

Charles de Fere 'Jean-Louis Cuvee' Blanc de Blancs