15. Seafood Stew

A delicious and classic seafood stew recipe that is perfect for the colder months.

Makes: 8 servings

Prep: 10 mins

Cook: 15 mins

Ingredients:

• 2 tbsp. extra-virgin olive oil, plus extra for serving
• 2 medium yellow onions, peeled and diced
• 4 cloves garlic, minced
• 1 pound smoked sausage, sliced into chunks
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon dried oregano, crushed
• 1 bay leaf
• 8 large Yukon gold potatoes, diced
• 8 cups chicken broth
• 1 pound kale, chopped
• Water, as needed (optional)
• 2 pounds perch, cod, or bass fillets, skin and pin bones removed
• 2 (28-ounce) cans boiled baby clams, drained
• Sea salt to taste
• Freshly ground black pepper to taste

Directions:

Bring the oil to temperature in a 4–6-quart Dutch oven over medium heat. Add the onions, garlic, and sausage; stirring frequently, sauté 5 minutes or until the onions are transparent.

Add the thyme, oregano, bay leaf, and potatoes, stirring everything to mix the herbs and coat the potatoes in the oil. Pour in the broth; bring to a simmer. Add the kale; cover simmer 10 mins or until the potatoes are nearly tender.

Add the fish; cook 3 minutes. Add the drained clams and cook an additional 3 minutes or until the fish is cooked and the clams are brought to temperature.

Add salt and pepper to taste. Garnish with chopped parsley if desired, and drizzle with extra-virgin olive oil.