Shellfish and sausage stew

Yield: 1 servings

Measure Ingredient
2 pounds Mussels
2 pounds Littleneck or other small clams
2 \N Red bell peppers
1 \N Yellow bell pepper
1 medium Yellow Spanish onion
1 small Zucchini; with skin
1 small Yellow crookneck squash; with skin
1 \N Hard; smoked linguica sausage - (abt 6 oz)
\N \N (or 6 ounces prosciutto)
2 larges Ripe tomatoes; peeled, seeded,
\N \N ; and diced
½ cup Pitted; julienned Kalamata olives
2 cups Well-seasoned fish stock or clam juice; to 3 cups
¾ cup White port wine
\N \N Freshly-ground black pepper; to taste
2 tablespoons Chopped fresh parsley; for garnish

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.

Recipe 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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