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Ingredients
- 1/4 c EVOO plus more for serving
- 2 medium onions, chopped
- 4 garlic cloves, finely chopped
- 1 lb fish or turkey sausage, sliced
- 5 sprigs fresh thyme
- 1 handful fresh oregano leaves, torn
- 2 bay leaves
- 2 lbs Yukon gold potatoes, sliced
- 3 qts (12c) vegetable broth
- 1 lb kale, stems discarded, leaves chopped
- Sea salt & freshly ground pepper
- 2 doz littleneck clams, scrubbed
- 1/2 lb perch, cod or sea bass fillets, skin & pin bones removed
- 1/4 c coarsely chopped flat-leaf parsley
Details
Adapted from wholefoods.com
Preparation
Step 1
1. Heat oil in a heavy 4-6qt pot over medium heat.
2. Add onions, garlic & sausage; cook, stirring with a wooden spoon, until sausage renders out some of its fat & onions soften.
3. Toss in thyme, oregano, bay leaves, and potatoes; stir that around until coated in oil.
4. Pour in broth and bring to a simmer.
5. Add kale & season with salt & pepper.
6. Cover and simmer until potatoes are nearly tender, about 10 minutes.
7. Uncover the pot, add clams, and simmer, covered, until clams open, about 15 minutes.
8. Add fish & continue to cook until fish is opaque all the way through, 3-5 minutes.
9. Discard bay leaves & thyme sprigs.
10. Garnish with parsley & drizzle w/more olive oil.
11. Ladle the stew into shallow bowls & serve w/ garlic bread for dunking.
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