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Mediterranean · Main
Sausage Stew Topped with Clams and Mussels
Diced sausage, fennel and sweet peppers simmered in tomato and white wine, then topped with clams and mussels that open in the steam. Kalamata olives and parsley go in at the end for a salty, herby finish.
- YieldServes 8
- Hands-on50 min
- Total1 h 7 min
- Difficulty
Ingredients
- 1 tbspextra virgin olive oil
- 1small red onion, thinly sliced
- 2 clovesgarlic, minced
- 1medium fennel bulb, halved and cut into 1 cm dice
- 1small red pepper, cored, seeded and cut into 1 cm dice
- 1small green pepper, cored, seeded and cut into 1 cm dice
- 225 gsausage, trimmed and cut into 6 mm dice (about 1/2 lb)
- 2large ripe tomatoes, peeled, seeded and chopped, with their juices
- 120 mldry white wine, 1/2 cup
- 240 mlfish broth or bottled clam juice, 1 cup
- 450 glittleneck or other small clams, scrubbed (about 1 lb)
- 450 gunshelled mussels, debearded and scrubbed (about 1 lb)
- 75 gKalamata olives, pitted and coarsely chopped (about 1/2 cup)
- 3 tbspflat-leaf parsley, finely chopped
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