6 servings kosher salt and pepper black freshly ground
24 littleneck clams scrubbed
0.3 cup olive oil extra-virgin plus more for serving
0.5 cup olive oil extra-virgin
2 medium onions chopped
1 handful oregano fresh
4 oregano sprigs fresh
0.5 pound bass fillets
6 servings sea salt and pepper black freshly ground
4 thyme sprigs fresh
5 sprigs thyme sprigs fresh
2 pounds yukon gold potatoes sliced
Equipment
bowl
ladle
oven
pot
wooden spoon
grill
aluminum foil
Directions
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.
Combine the garlic and herbs in a bowl.
Pour in the oil, season with salt and pepper.
Mix the ingredients together with a spoon.
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. Wrap the bread in aluminum foil. 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. Hand tear into pieces for serving.
