Shellfish And Sausage Stew
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 cups
Fish Stock (well-seasoned)3 cup
White Port Wine910 g
Mussel1 medium
Onion (yellow spanish)1 small
Zucchini (with skin)Directions:
1
Wash mussels and clams under cold running water and scrub with a stiff brush
2
Remove mussels' beards by sharply pulling
3
Place shellfish in a large bowl, cover with a wet towel, and reserve in refrigerator
4
Core and seed bell peppers
5
Cut into fine julienne, about 2 inches long
6
Cut onion, zucchini, and yellow squash into similar julienne
7
Cut sausage or prosciutto into 2-inch lengths and then into fine julienne
8
Combine the shellfish, julienne vegetables, sausage, tomato, olives, fish stock, port, and pepper in a large stockpot or Dutch oven
9
Cover and cook over high heat until shells open, about 8 to l0 minutes
10
Taste before adjusting seasonings since shellfish and bottled clam juice are quite salty
11
Ladle into soup bowls, sprinkle with chopped parsley, and serve immediately