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Spicy Shellfish And Sausage Stew


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  • 2 tablespoons extra-virgin olive oil
  • 1/2 small red onion thinly sliced
  • 2 large ripe tomatoes peeled, seeded, and 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 - (abt 1 bulb)
  • 1 cup matchstick-size strips red bell pepper - (abt 1/2 large pepper)
  • 1/2 cup matchstick-size strips zucchini - (abt 1 (abt 1 small)
  • 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


Servings 2


Step 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.

This recipe yields 2 servings.

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