White Cioppino with Kale (Seafood Stew)

  • Servings: 6


3 tablespoon ghee, coconut oil or olive oil
1 large sweet onion, chopped
4-6 garlic cloves, minced
1 cup good tasting chardonnay wine (I prefer Kendall Jackson)
5 cups chicken broth
14 ounces canned coconut milk, full fat
1 tablespoon dried parsley
1-2 jalapenos, seeded and minced (optional)
1 pound halibut, cod, or other firm white fish, chopped into 1-inch pieces
1 pound raw shrimp, shelled and de-veined
1 pound manila clams, rinsed well
1 bunch kale, removed from stem and chopped into 2-inch pieces
Sea salt & fresh ground black pepper to taste