This dish from Ciudad in Los Angeles was inspired by the flavors of Portuguese cooking.
Recipe information
Yield
Makes 2 servings
Ingredients
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
Need to make a substitution?
Preparation
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.