2 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 medium size red pepper, diced
2 stalks celery, diced
4 cloves garlic, finely chopped
4 carrots, peeled, quartered and then sliced
1 cup white wine
1 14.5 ounce can chopped tomatoes
1 quart chicken broth
1 tablespoon fresh ground Italian spices
2 cups chopped kale
2 pounds fresh cod
1 pound shrimp
Heat olive oil in Dutch oven. Add onions, peppers, celery, garlic, and carrots and cook over medium heat, stirring frequently until just tender. Add white wine and cook down until liquid is about half. Add tomatoes and chicken broth and spices and simmer for 45 minutes. Add chopped kale and simmer for 20 minutes or until kale is tender.
Add water or more chicken broth if liquid level seems too low for soup or to cover seafood. Place cut up pieces of cod on top of soup and gently push them down to submerge them. Cook for five minutes and then add shrimp. Cook until fish flakes and shrimp is pink, about four or five more minutes.
Serve with fresh grated Romano cheese.
