Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Shellfish and Sausage Stew
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 257
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 34
- Cholesterol
- 77
- Sodium
- 2279
- Total: 1 hr 10 min
- Prep: 1 hr
- Cook: 10 min
Ingredients
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
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
Directions
- 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.
- 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.