Spicy Shellfish and Sausage Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking. Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 small red onion, thinly sliced |
2 large ripe tomatoes, peeled, seeded, chopped |
3/4 cup dry white wine |
1 1/2 cups bottled clam juice |
1 pound small clams, scrubbed |
1 1/2 cups matchstick-size strips fennel (about 1 bulb) |
1 cup matchstick-size strips red bell pepper (about 1/2 large pepper) |
1/2 cup matchstick-size strips zucchini (about 1 small)v |
1 pound mussels, scrubbed, debearded |
1 pound smoked linguiça or chorizo sausage, cut into matchstick-size strips |
1/2 cup kalamata olives, pitted, halved |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.
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