In a large casserole, brown the salt pork in the olive oil until crispy over medium heat, stirring occasionally about 10 minutes. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the tomatoes, linguica, potatoes, kale, water, wine, thyme, red pepper flakes, saffron, salt, and pepper. bring to a boil then reduce the heat to low. Cover and simmer until the potatoes are nearly cooked, 40 to 45 minutes.
Bring the broth to a furious boil, add the fish and clams, and cook until the clams open, 8 to 10 minutes, remove any clams that remain tightly closed, and serve.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 181 (49%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 66.9mg||21 %|
|Sodium 416.6mg||14 %|
|Potassium 979.8mg||26 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 22.3g|
|Protein 21g||30 %|
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Calories per serving: 369
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