Portuguese stew with fish and seafood

Ingredients:

• 24 small clams, well washed
• 225g skinless, boneless sea bass, cod, or striped bass fillet
• 450 g of linguica sausage, sliced ​​into pieces, or chorizo
• 900 g of sliced ​​Yukon Gold potatoes
• 450 g chopped kale
• 1/4 cup olive oil, plus more for serving
• 2 medium-sized onions, chopped
• 4 finely chopped garlic cloves
• 5 sprigs of fresh thyme
• 1 handful fresh oregano (torn by hand)
• 2 bay leaves
• 3 liters of chicken broth
• Sea salt and ground black pepper
• 1/4 cup coarsely chopped parsley
• Toasted bread (see recipe below)

Country Garlic Bread:

• 1 large loaf of country or Portuguese bread
• 4 coarsely chopped garlic cloves
• 4 sprigs fresh oregano (leaves removed)
• 4 sprigs fresh thyme (leaves picked)
• 1 handful of coarsely chopped fresh parsley
• 1/2 cup olive oil
• Salt and ground black pepper

Preparation:

1. In a heavy-bottomed 4-6 quart saucepan, heat the oil over medium heat. Add the onion, garlic, and sausage. Cook, stirring with a wooden spoon, until some of the fat has rendered from the sausage and the onion is soft. Add the herbs and then the potatoes, stirring for about a minute to coat the potatoes with the oil.
   
   Pour in the chicken broth and bring to a boil. Add the kale, season with salt and pepper. Cover the pan and simmer for 10 minutes, until the potatoes are almost tender.
2. Remove the lid and add the clams. Simmer, uncovered, for 15 minutes, until they open. Add the fish and continue to simmer for another 3-5 minutes, until the fish is cooked through. Sprinkle with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with rustic garlic bread to soak up the sauce.
   
   Country bread: In a bowl, combine the garlic and herbs. Pour in the oil and season with salt and pepper. Mix the ingredients with a spoon. Make a slit in the center of the bread and pour the garlic oil into the pocket, pressing the bread with the back of a spoon to infuse the flavor. Wrap the bread in aluminum foil. Bake the garlic bread on the grill or in a preheated oven at 180°C (350°F) for 5 minutes, until the crust is crisp. To serve, tear the bread with your hands.