Shellfish And Sausage Stew

Recipe Ingredients

2 lbs	908g / 32oz	Mussels
2 lbs	908g / 32oz	Littleneck or other small clams
2		Red bell peppers
1		Yellow bell pepper
1		Yellow Spanish onion (medium)
1		Zucchini, with skin (small)
1		Yellow crookneck squash, with skin (small)
1		Hard, smoked linguica sausage - (abt 6 oz)
		(or 6 ounces prosciutto)
2		Ripe tomatoes - peeled, seeded, (large) and diced
1/2 cup	118ml	Pitted, julienned Kalamata olives
2 cups	474ml	Well-seasoned fish stock or clam juice - to 3 cups
3/4 cup	177ml	White port wine
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh parsley - for garnish

Recipe Instructions

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 black 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.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6169 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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