Portuguese Fish Stew

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil - plus
		More for serving
2		Onions - chopped (medium)
4		Garlic cloves - finely chopped
1 lb	454g / 16oz	Linguica or chorizo sausage - sliced in chunks
5 sections		Fresh thyme sprigs
1		Handful fresh oregano - hand torn
2		Bay leaves
2 lbs	908g / 32oz	Yukon gold potatoes - sliced
3		Chicken broth
1 lb	454g / 16oz	Kale - chopped
		Sea salt - to taste
		Freshly-ground black pepper - to taste
2		Littleneck clams - scrubbed
1/2 lb	227g / 8oz	Perch, cod, or bass fillets - skin and
		Pin bones removed
1/4 cup	10g / 0.4oz	Coarsely-chopped flat-leaf parsley
		Rustic Garlic Bread - (see recipe)

Recipe Instructions

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.

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

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.

Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D33) - from the TV FOOD NETWORK

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