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Name: Shellfish And Sausage Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Hard; smoked linguica; 3/4 c White port wine; ; and diced; 2 lg Ripe tomatoes; peeled,; 1 sm Zucchini; with skin; 1/2 c Pitted; julienned Kalamata; 2 lb Littleneck or other small; 2 tb Chopped fresh parsley; for; 1 Yellow bell pepper; 2 lb Mussels; 2 Red bell peppers; 1 sm Yellow crookneck squash;; 2 c Well-seasoned fish stock or; (or 6 ounces prosciutto); 1 md Yellow Spanish onion; Black Pepper freshly ground

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INGREDIENTS

1 Hard; smoked linguica
3/4 c White port wine
; and diced
2 lg Ripe tomatoes; peeled,
1 sm Zucchini; with skin
1/2 c Pitted; julienned Kalamata
2 lb Littleneck or other small
2 tb Chopped fresh parsley; for
1 Yellow bell pepper
2 lb Mussels
2 Red bell peppers
1 sm Yellow crookneck squash;
2 c Well-seasoned fish stock or
(or 6 ounces prosciutto)
1 md Yellow Spanish onion
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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

NOTES

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Shellfish And Sausage Stew

1 Hard; smoked linguica
3/4 c White port wine
 ; and diced
2 lg Ripe tomatoes; peeled,
1 sm Zucchini; with skin
1/2 c Pitted; julienned Kalamata
2 lb Littleneck or other small
2 tb Chopped fresh parsley; for
1 Yellow bell pepper
2 lb Mussels
2 Red bell peppers
1 sm Yellow crookneck squash;
2 c Well-seasoned fish stock or
 (or 6 ounces prosciutto)
1 md Yellow Spanish onion
 Black Pepper freshly ground

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

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Nutrition

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Serving Size: 1 Serving (2227g)
Recipe Makes: 1 servings

Calories: 895
Calories from Fat: 191 (21%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 5.6g
Cholesterol 250.9mg		77 %
Sodium 2575.8mg		89 %
Potassium 3765mg		99 %
Total Carbohydrate 59.2g		17 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 52.5g
Protein 110.9g		158 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 895

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