This hearty dish can be taken at any time and any period, it never goes out of season. It is very easy to cook, and it takes less than an hour to make, and your seafood sausage and stew would be in front of you.
Ingredients
- 2 tablespoon of olive oil
- 6 ounces fully cooked andouille sausage, sliced
- 2 small leeks, white and light green parts only, sliced
- 1 small fennel bulb, chopped
- 2 garlic cloves, chopped
- 1 bay leaf
- 1 small pinch saffron (optional)
- 1/3 cups dry white wine
- 1 (28-ounce) can diced tomatoes
- 2 (8-ounce) bottles clam juice
- 1 pound mussels, scrubbed and debearded
- ½ pound peeled and deveined medium shrimp
- ½ pound skinless flaky white fish (such as bass, halibut, or cod), cut into 1-inch pieces
- 2 tablespoon chopped fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
How to Make It
- Pour the olive oil in into the cooking pot, set it to sauté, and heat the oil at a medium temperature. After this, add sausage, leeks, and fennel and cook them using the sauté function, and cook it for about four minutes. Check and stir it occasionally, until it is tender and brown.
- The next thing to do is to add garlic, bay leaf, and saffron. Continue using the sauté function, stirring constantly; do this for about 30 seconds.
- Add wine and cook until it takes the look/form of a syrupy; do this about a minute or two.
- Increase the temperature to medium-high (MD- HI), thereafter, add tomatoes and continue to cook. Open the lid occasionally to stir until it become very thick; this should take you about 9 – 10 minutes to complete.
- Next, you should add clam juice and 3 cups of water; bring to a boil. At this point, try to bring down the temperature to medium and add mussels, shrimp and fish.
- Continue to cook until mussels, shrimp, and fish become thoroughly cooked; this should take you about 3 to 4 minutes.
- After you are through with all the processes Stir in parsley. Season with salt and pepper. Serve immediately.