Cape Cod Portuguese Seafood Stew

• 1/2 cup diced salt pork
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 pound ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a grater down to the peel
• 1 pound linguica sausage, cut into 1-inch pieces
• 2 pounds fingerling potatoes, cut into 1-inch cubes
• 1 pound Russian kale, trimmed of heavier stems and sliced into thin strips
• 1 1/2 quarts water
• 1 tablespoon dry white wine or sherry vinegar
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Pinch of saffron threads, crumbled
• 1 tablespoon plus 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 pounds striped bass, sea bass, or other firm-fleshed fish fillets, cut into large chunks
• 2 dozen littleneck clams (about 2 pounds), soaked in cold water to cover mixed with 1 tablespoon baking soda for 1 hour and drained

1. In a large casserole, brown the salt pork in the olive oil until crispy over medium heat, stirring occasionally, about 10 minutes.
2. Add the onion and garlic and cook, stirring, until soft, about 5 minutes.
3. Add the tomatoes, linguica, potatoes; kale, water, wine, thyme, red pepper flakes, saffron, salt, and pepper.
4. Bring to a boil, then reduce the heat to low.
5. Cover and simmer until the potatoes are nearly cooked, 40 to 45 minutes.
6. Bring the broth to a furious boil, add the fish and darns, and cook until the clams open, 8 to 10 minutes, Check the seasonings, let sit for 5 to 10 minutes, remove any clams that remain tightly closed, and serve.

salt pork, extra virgin olive oil, onion, garlic, tomatoes, sausage, fingerling potatoes, kale, water, white wine, thyme, red pepper, saffron threads, salt, freshly ground black pepper, bass, littleneck clams

Taken from www.cookstr.com/recipes/cape-cod-portuguese-seafood-stew (may not work)