Spicy Shellfish and Sausage Stew

• 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 linguica or chorizo sausage, cut into matchstick-size strips
• 1/2 cup Kalamata olives, pitted, halved
• 2 tablespoons chopped fresh Italian parsley

1. Heat oil in heavy large pot over medium heat.
2. Add onion; saute 2 minutes.
3. Add tomatoes; saute 4 minutes.
4. Increase heat to high; add wine.
5. Boil until reduced by half, about 2 minutes.
6. Add clam juice; simmer 3 minutes.
7. Add clams; cover and cook 3 minutes.
8. Mix in fennel, bell pepper, and zucchini.
9. Add mussels, sausage, and olives.
10. Cover; bring to boil.
11. Reduce heat to medium; simmer until shellfish open, about 5 minutes (discard any that do not open).
12. Sprinkle with parsley and serve.

extravirgin olive oil, red onion, tomatoes, white wine, clam juice, clams, matchstick, matchstick, matchstick, mussels, chorizo sausage, olives, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/spicy-shellfish-and-sausage-stew-108560 (may not work)