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Receta Shellfish And Sausage Stew
by Global Cookbook

Shellfish And Sausage Stew
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Ingredientes

  • 2 lb Mussels
  • 2 lb Littleneck or possibly other small clams
  • 2 x Red bell peppers
  • 1 x Yellow bell pepper
  • 1 med Yellow Spanish onion
  • 1 sm Zucchini, with skin
  • 1 sm Yellow crookneck squash, with skin
  • 1 x Hard, smoked linguica sausage - (abt 6 ounce)
  •     (or possibly 6 ounces prosciutto)
  • 2 lrg Ripe tomatoes peeled, seeded, and diced
  • 1/2 c. Pitted, julienned Kalamata olives
  • 2 c. Well-seasoned fish stock or possibly clam juice to 3 c.
  • 3/4 c. White port wine
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. Minced fresh parsley for garnish

Direcciones

  1. Wash mussels and clams under cool 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.
  2. 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 possibly 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 possibly Dutch oven. Cover and cook over high heat till shells open, about 8 to l0 min. Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty. Ladle into soup bowls, sprinkle with minced parsley, and serve immediately.