1 tablespoon butter 3/4 cup diced smoked Portuguese chorizo 1 medium sweet onion, sliced 3 cloves of garlic, sliced 2 cup chopped fresh kale 4 large Roma tomatoes, cut in wedges 2 Tablespoons of tomato paste 5 cups fish stock or clam juice 2 dozen mussels (cleaned and washed) 1 dozen clams (scrubbed and washed) 1# small Yukon Gold potatoes, cut in wedges 1 pound shrimp, peeled Salt and Pepper (As needed) Tabasco Sauce (If desired)
In a large stockpot, add butter and chorizo. Saute until it renders its fat and begins to crisp. Add onion and garlic. Saute until softened and translucent; about 5 minutes. Add potatoes, tomato paste and fish stock. Bring to a boil, reduce heat and simmer for 15 minutes. Add Tabasco and season with salt and pepper, if necessary.
Add the mussels and clams and cook for 5 minutes. Add the tomatoes, shrimp and kale; cook for 3 minutes, or until shrimp have cooked through and mussels and clams have opened. Discard any shellfish haven't opened. Serve immediately with warm bread for dipping. Serves four.