PORTUGUESE (INSPIRED) SHELLFISH STEW WITH ROASTED TOMATOES

It's cold and rainy and I didn't want to leave the house today, so I came up with this from stuff we had in the (very well stocked) pantry.  I loved it. I used frozen shrimp and clams, but you could use fresh.  You could make this with any white fish, calamari, mussels, etc...
So good with hot crusty french bread.

1 lb shrimp, tails on
1 lb frozen clams
(I got these at a Korean grocery store on Wilshire - they have an awesome variety of fish.)
1 can of clams, with juice
6 cups of fish stock
(I use this concentrated fish fumet from Surfas and add water - I love this stuff!)

1 24 oz can whole tomatoes, crushed
2 cans of cannelini beans, rinsed and drained
3-4 jarred roasted peppers, chopped
1 smoked pork sausage link, casing removed, and sliced or cubed
10-12 baby gold potatoes, halved
10-12 kale leaves, stalks removed and leaves sliced thinly

olive oil
1 onion, chopped
1 shallot, chopped
4-6 garlic cloves (I didn't have any and used garlic powder)
1 bay leaf
1 tablespoon smoked Spanish paprika
1 teaspoon saffron threads
2 teaspoons herbs de Provence
3 anchovy fillets
1 tablespoon harissa (optional)
1/2 cup dry sherry
1 lemon, zested and juiced
1/2 cup chopped parsley

Add a small amount of olive oil to a dutch oven and saute the sausage on medium heat, rendering out the fat until the edges are crisp. Remove with slotted spoon and set aside.
Add potatoes to pan, adding more olive oil if needed. Add 1 tsp salt and cover, letting the potatoes roast and steam 5-8 minutes, shaking the pot occasionally. they should be slightly undercooked and lightly browned.
Add diced onions, spices, shallots, and garlic to the pan.  Cook together with the potatoes uncovered, until onions are translucent.  it should smell pretty good by now!
Add anchovies and harissa, if using.
Add the chopped peppers.
Return the sausage to the pan, and add sherry, stirring to deglaze and scrape up all the browned bits.
Add the beans, kale and canned tomatoes.
Add the fish stock, and bring to a boil.
Check the broth for salt and seasoning.
Add the shrimp and clams, the lemon zest and juice and the fresh parsley.
Reduce heat and let simmer 4-5 minutes, until the shrimp are cooked though.

Top with the roasted cherry tomatoes and garlic, drizzling in the accumulated olive oil and sauce.


SMOKY ROASTED CHERRY TOMATOES

2 cups cherry tomatoes
6 garlic cloves, peeled
olive oil
small bunch of thyme sprigs
smoked salt

Preheat oven to 400°.
Toss everything together in a heavy skillet. sprinkle generously with smoked salt and pepper.
roast for 30 minutes.  let cool.