Ingredients
1. Extra virgin olive oil (1/4c plus more foe serving)
2. finely chopped garlic (4cloves)
3. coarsely chopped flat-leaf parsley (1/4c)
4. perch, cod or bass fillets, skin and pin bones removed (1/2pound)
5. littleneck clams, scrubbed (2 dozen)
6. sea salt and freshly ground black pepper (to taste)
7. chopped kale (1pound)
8. chicken broth (3 quart.)
9. sliced yunkon gold potatoes (2pounds)
10. bay leaves (2)
11. fresh oregano (1handful)
12. fresh thyme (5 sprigs)
13. linguica or chorizo sausage sliced in chunks (1pound)
14. chopped onion (2med.)

Rustic Garlic Bread:-
1. Coarsely chopped (4 garlic cloves)
2. loaf country or Portuguese bread (1large)
3. Kosher salt (to taste)
4. freshly ground black pepper (to taste)
5. extra virgin olive oil (1/2c)
6. oregano sprigs, leaves stripped off the stem (4fresh)

Method of preparation:-
1. Take a heavy pot, heat oil in it over medium heat. Add onion, garlic and sausage, cook them by stirring with wooden spoon until the onions get soft and sausage renders out some of its fat.

2. Add herbs and then the potatoes, mix them for a minute to coat in the oil. Now pour the chicken broth and keep it to simmer. Add kale and season it with salt and pepper.

3. Cover the pot and keep it to simmer for about 10 minutes until the potatoes get nearly tender. Now uncover the pot and add clams, then keep it to simmer until the clams get open.

4. Add fish and keep on cooking for 3 to 5 minutes. Garnish it with chopped parsley and drizzle with olive oil. Serve it with Rustic garlic bread for dunking.

Rustic Garlic Bread
1. Take a bowl, mix the garlic and herbs in it. Add oil in it and season it with salt and pepper. Mix them well.

2. Cut a slit in the middle of the loaf of bread; pour the garlic oil into the pocket, pressing with the back of the spoon to get the flavor into the bread.

3. Take aluminum foil, wrap the bread in it and roast it on a grill or bake it in an oven until the outside gets nice and crusty. Tear it with hand into pieces for serving.

Number of servings – 6 to 8