Portuguese Fish Stew

Ingredients

• 1/4 cup extra-virgin olive oil, plus more
• extra-virgin olive oil, for serving
• 2 medium onions, chopped
• 4 garlic cloves, finely chopped
• 1 lb linguica sausage or chorizo sausage, sliced in chunks
• 5 sprigs fresh thyme sprigs
• 1/2 cup fresh oregano, hand torn
• 2 bay leaves
• 2 lbs yukon gold potatoes, sliced
• 3 quarts chicken broth
• 1 lb kale, chopped
• sea salt
• fresh ground black pepper
• 2 dozen littleneck clams, scrubbed
• 1/2 lb perch or cod or bass fillet, skin and pin bones removed
• 1/4 cup flat leaf parsley, chopped

Directions

1. 1

   Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.

2. 2

   Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.

3. 3

   Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.

4. 4

   Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.