Spicy Shellfish And Sausage Stew

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Red onion - thinly sliced (small)
2 tablespoons	30ml	Ripe tomatoes - peeled, seeded, (large)
		And chopped
3/4 cup	177ml	Dry white wine
1 1/2 cups	355ml	Bottled clam juice
1 lb	454g / 16oz	Small clams - scrubbed
1 1/2 cups	355ml	Matchstick-size strips fennel - - (abt 1 bulb)
1 cup	237ml	Matchstick-size strips red bell pepper - - (abt 1/2 large peppe
1/2 cup	118ml	Matchstick-size strips zucchini - (abt 1 - (abt 1 small)
1 lb	454g / 16oz	Mussels - scrubbed, debearded
1 lb	454g / 16oz	Smoked linguiça or chorizo sausage - cut into
		Matchstick-size strips
1/2 cup	118ml	Kalamata olives - pitted, halved
2 tablespoons	30ml	Chopped fresh Italian parsley

Recipe Instructions

Heat oil in heavy large pot over medium heat. Add onion; saute 2 minutes. Add tomatoes; saute 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.

Source:
Bon Appetit, September 2003

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