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Pan-Seared Hake with Kale and Chorizo

Pan-Seared Hake with Kale and Chorizo Recipe

  • 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
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