To make Portuguese fish stew, chop two medium onions and 4 garlic cloves. Cut 1 pound of linguica or chorizo sausage into chunks. Slice 2 pounds of Yukon gold potatoes. Chop 1 pound of kale. Scrub 24 Littleneck clams. Skin and remove the bones of 1/2 pound of cod, bass or perch fillets. Chop 1/4 cup of flat leaf parsley. Hand-tear a handful of fresh oregano. Ready 3 quarts of chicken broth and 1/4 cup of extra-virgin olive oil.
Also ready 2 bay leaves, 5 fresh thyme sprigs, sea salt and ground black pepper.
Pour the extra-virgin olive oil in a 4- to 6-quart pot, and heat over medium flame. Cook the onions, sausage and garlic in the oil until the onions are soft and the fat from the sausage partially renders out. Stir with a wooden spoon.
Add the herbs, and stir. Add the potatoes, and stir for a minute, coating the potatoes with the oil. Add the chicken broth, and let it simmer. Add the kale, season with sea salt and pepper, cover with a lid, and simmer for 10 minutes.
Once the potatoes are nearly tender, add the clams, and simmer with the lid on for another 15 minutes or until the clams open. Add the fish to the rest of the ingredients, and cook for three to five minutes, or until the fish is fully cooked. Serve with rustic garlic bread, and garnish with parsley and olive oil.