Portuguese Fish Stew - cooking recipe

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

Preparation

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.