Portuguese Fish Stew

A Tyler Florence recipe. Absolutely delicious and easy; I use ground chorizo and frozen, bagged mixed seafood (crab, shrimp, scallops) from Trader Joe's.

• Ready In: 1 hr
• Serves: 12

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 1  lb 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 1⁄2 lb cod or 1⁄2 lb  bass fillet, skin and pin bones removed
• 1⁄4 cup flat leaf parsley, chopped

Directions

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