Best Shellfish And Sausage Stew Recipes

Spicy Shellfish and Sausage Stew image

Provided by Mary Sue Milliken

Yield Makes 2 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 small red onion, thinly sliced
2 large ripe tomatoes, peeled, seeded, chopped
3/4 cup dry white wine
1 1/2 cups bottled clam juice
1 pound small clams, scrubbed
1 1/2 cups matchstick-size strips fennel (about 1 bulb)
1 cup matchstick-size strips red bell pepper (about 1/2 large pepper)
1/2 cup matchstick-size strips zucchini (about 1 small)v
1 pound mussels, scrubbed, debearded
1 pound smoked linguiça or chorizo sausage, cut into matchstick-size strips
1/2 cup Kalamata olives, pitted, halved
2 tablespoons chopped fresh Italian parsley

Steps:

Heat oil in heavy large pot over medium heat. Add onion; sauté 2 minutes. Add tomatoes; sauté 4 minutes. Increase heat to high; add wine. Boil until reduced by half, about 2 minutes. Add clam juice; simmer 3 minutes. Add clams; cover and cook 3 minutes. Mix in fennel, bell pepper, and zucchini. Add mussels, sausage, and olives. Cover; bring to boil. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open). Sprinkle with parsley and serve.

Shellfish and Sausage Stew image

Provided by Food Network

Categories appetizer

Time 1h10m

Number Of Ingredients 14

1 hard, smoked linguica sausage, about 6 ounces or prosciutto
2 large ripe tomatoes, peeled, seeded and diced
1/2 cup Kalamata olives, cut from the pit and julienne
2 to 3 cups well-seasoned fish stock or clam juice
3/4 cup white port wine
Freshly ground black pepper
2 tablespoons chopped fresh parsley, for garnish
2 pounds mussels
2 pounds littleneck or other small clams
2 red bell peppers
1 yellow bell pepper
1 medium yellow Spanish onion
1 small zucchini, with skin
1 small yellow crookneck squash, with skin

Steps:

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 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.