Sicilian Seafood and Sausage Stew Recipe
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2 tablespoons extra-virgin olive oil
1/2 small red onion - thinly sliced
3 large ripe tomatoes - peeled, seeded, and chopped
1 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 (1 small zucchini)
1 pound mussels - scrubbed and debearded
1 pound Premio Tomato, Garlic, and Rosemary Italian Sausage, grilled and cut into 1/2- to 1-inch pieces.
1/2 cup Kalamata olives, pitted and halved
2 tablespoons chopped fresh Italian parsley
Heat oil in large heavy pot over medium heat.
Add onion; saute 2 minutes.
Add tomatoes; saute 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 with crusty bread.
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