Rustic Fish Stew with Kale

- olive oil
- 1 leek roughly chopped
- 1 fennel bulb sliced
- 1 onion sliced
- 4 cloves garlic minced
- 1 small can diced tomatoes
- 1 cup dry white wine
- 1 small can clams with juice
- 1 cup chicken broth
- 3 sprigs thyme
- 2 bay leaves
- 1 bunch kale
- 1/3 cup beans
- 1 white fish fillet, cut into 1 inch chunks
- parsley for garnish

Directions
1. Saute leek, fennel and onion until translucent. Add garlic and saute until fragrant
2. Add tomatoes, wine, clam juice, broth, thyme and bay leaves. Boil and simmer for 15 minutes.
3. Add beans. Salt and pepper.
4. Add kale and fish. Simmer for 5 minutes
5. Serve and garnish with chopped parsley