Spicy Shellfish and Sausage Stew
By JimMac
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Ingredients
- 2 T 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
- 1 cup matchstick-size strips red bell pepper
- 1/2 cup matchstick-size strips zucchini
- 1 pound mussels, scrubbed, debearded
- 1 pound smoked linguiça or Spanish chorizo, cut into matchstick-size strips
- 1/2 cup kalamata olives, pitted, halved
- 2 T chopped fresh Italian parsley
Details
Servings 8
Preparation
Step 1
Method:
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 a 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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