Title: Shellfish And Sausage Stew
Categories: Toohot08
Yield: 1 servings

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. 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 - http://www.foodtv.com

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

02-28-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.