Recipe

• 4 oz linguica or chorizo sausage, sliced thin (I love Olympia Provisions smoked chorizo)
• Olive oil 
• 1 leek or one small onion, thinly sliced. 
• 2 cloves garlic, minced 
• 2 Tbs Bobbie's Boat Sauce (your choice)
• 1 pound potatoes (Yukon Gold or Red), sliced into chunks for stew. 
• 1 bunch kale, stemmed and torn by hand. 
• 1 28oz can San Marzano style tomatoes, coarsely chopped
• 1 ½ -2 cups water
• ~1 lb Rockfish or Cod (4 filets) 
• Salt & pepper to taste. 

Method 

1. In a large deep skillet or dutch oven (>4 quart capacity) render fat from chorizo and add onion, cooking until soft, then add garlic.  After another minute or two, add Boat Sauce, stirring to incorporate and let it get a bit caramelized, but not burned.    
2. Add potatoes, kale, tomatoes, and 1 ½ cups of water, along with a sprinkle of salt and pepper.  Cover and cook on medium-low heat for 20 minutes.   Uncover, taste for seasoning, and allow to cook at a higher temp without a lid for as long as it takes for your potatoes to be fully cooked, adding more water if things get dray. 
3. Lay fish on top of stew, cover, and cook again at medium-low for 3-5 minutes, until meat is flaky.   Serve in shallow bowls with bread, and more Bobbie's as needed.