Fish Stew

Fish Stew

8 c broth, veggie, seafood, clam juice, or chicken
2 cloves, garlic minced
2 T olive oil
2 lb white fish fillets, cut into 2" pieces
1 small onion, minced
1 bunch of kale, stems removed and chopped
1 lg tomato, diced 
2 T each of fresh parsley, thyme and oregano or 1 t of dried of each
1 lime, juiced (plus additional for serving)
red pepper flakes or a few drops of Tabasco
salt and pepper to taste
1 avocado, diced
2 T cilantro, chopped

In a large pot, heat olive oil over medium high heat then add garlic and onion, stirring until transparent. Add broth and bring to a boil. Add kale and boil for 2-3 minutes. Reduce heat and add tomato, red pepper flakes, and fresh herbs. Simmer for 10 minutes. Add fish and cook for 3 - 4 minutes. Add the juice of one lime and salt and pepper to taste.

Scoop into bowls and sprinkle with diced avocado and cilantro. Serve with a lime wedge.