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Receta Shellfish And Sausage Stew

Name: Shellfish And Sausage Stew
Ingredients: 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

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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)
Â Â (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
Â Â Freshly-grnd black pepper to taste
2 Tbsp. Minced fresh parsley for garnish

Direcciones

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.
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.