Shellfish and Sausage Stew |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
2 pounds mussels |
2 pounds littleneck or other small clams |
2 red bell peppers |
1 yellow bell pepper |
1 medium yellow spanish onion |
1 small zucchini, with skin |
1 small yellow crookneck squash, with skin |
1 hard, smoked linguica sausage, about 6 ounces or prosciutto |
2 large ripe tomatoes, peeled, seeded and diced |
1/2 cup kalamata olives, cut from the pit and julienne |
2 to 3 cups well-seasoned fish stock or clam juice |
3/4 cup white port wine |
freshly ground black pepper |
2 tablespoons chopped fresh parsley, for garnish |
Directions:
1. Wash mussels and clams under cold running water and scrub with a stiff brush. Remove mussels' beards by sharply pulling. Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.
2. Core and seed bell peppers. Cut into fine julienne, about 2 inches long. Cut onion, zucchini, and yellow squash into similar julienne. Cut sausage or prosciutto into 2-inch lengths and then into fine julienne. Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven. Cover and cook over high heat until shells open, about 8 to l0 minutes. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.
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