Spicy Shellfish and Sausage Stew

By JimMac

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.