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1
Heat the oil in a heavy 4 to 6-quart pot over medium flame.
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2
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.
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3
Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil.
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4
Pour in the chicken broth and bring up to a simmer.
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5
Add the kale, season with salt and pepper.
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6
Cover and simmer for 10 minutes until the potatoes are nearly tender.
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7
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open.
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8
Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked.
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9
Garnish with chopped parsley and drizzle with olive oil.
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10
Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.
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11
4 garlic cloves, coarsely chopped
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12
4 fresh oregano sprigs, leaves stripped off the stem
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13
4 fresh thyme sprigs, leaves stripped off the stem
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14
1 handful fresh flat-leaf parsley, coarsely chopped
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15
1/2 cup extra-virgin olive oil
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16
Kosher salt and freshly ground black pepper
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17
1 large loaf country or Portuguese bread
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18
Combine the garlic and herbs in a bowl.
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19
Pour in the oil, season with salt and pepper.
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20
Mix the ingredients together with a spoon.
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21
Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread.
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22
Wrap the bread in aluminum foil.
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23
Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty.
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24
Hand tear into pieces for serving.
