Shellfish and Sausage Stew

Name: Shellfish and Sausage Stew
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

14 ingredients

11 steps

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.
2

Remove mussels' beards by sharply pulling.
3

Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator.
4

Core and seed bell peppers.
5

Cut into fine julienne, about 2 inches long.
6

Cut onion, zucchini, and yellow squash into similar julienne.
7

Cut sausage or prosciutto into 2-inch lengths and then into fine julienne.
8

Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven.
9

Cover and cook over high heat until shells open, about 8 to l0 minutes.
10

Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty.
11

Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately.