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Shellfish and Sausage Stew

2 lb Mussels
2 lb Littleneck or other small clams
2 Red bell peppers
1 Yellow bell pepper
1 md Yellow Spanish onion
1 sm Zucchini; with skin
1 sm Yellow crookneck squash; with skin
1 Hard; smoked linguica sausage - (abt 6 oz) (or 6 ounces prosciutto)
2 lg Ripe tomatoes; peeled, seeded, and diced
1/2 c Pitted; julienned Kalamata olives
2 c Well-seasoned fish stock or clam juice; to 3 cups
3/4 c White port wine
Freshly-ground black pepper; to taste
2 tb 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.


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