Mediterranean Mussel Stew with Sausage, Kale and Zucchini
Traditionally Mediterraneans, particularly the Portuguese and Italian fishermen, have made rich broths and stews combining fish with sausage. The intense flavor of these fisherman’s stews are simply outstanding! Chunks of Italian sausage from our local CSA farm co-star with mussels and organic vegetables in my Mediterranean Mussel Stew with Sausage, Kale and Zucchini.
The broth of my fisherman’s stew, laden with organic vegetables, is not only nutritious but is outrageously delicious; it’s flavor is intensified with the addition of saffron threads, fennel and late summer tomatoes also from our local CSA farm called Seeds and Spores Family Farm in Marquette Michigan! A fisherman’s stew doesn’t get any better than this, local farm to table!
Serve with a crusty bread and a dry white wine! Enjoy!!
3 tablespoons extra virgin olive oil
1 medium organic onion, roughly chopped
2 cloves organic garlic, peeled and sliced
1 pound ground Italian sausage, broken in chunks( find a local farm if possible)
1 small organic fennel bulb and fronds, sliced
6 small organic potatoes, cut in half
1 large organic heirloom tomato, cut into chunks
1/2 teaspoon saffron threads
Dash of salt, pepper
Dash of Aleppo pepper flakes
1/2 cup dry white wine
32 ounce seafood broth( I like Kitchen Basics)
1/2 bunch organic flat leaf parsley, roughly chopped
1 bunch Tuscan kale, ribs removed, leaves torn in half
1 pound package frozen mussels or 1 pound fresh, cleaned and debearded
Heat olive oil on medium high in a deep, large chef’s pan
Add onion and garlic, cook until softened
Add chunks of Italian sausage and brown
Add fennel slices and fronds
Add saffron, salt, both peppers and wine
Add potatoes, tomato and kale
Stir in 1/2 of the seafood broth
Reduce heat and simmer for 20 minutes
Add parsley, mussels and the rest of the broth
Simmer until mussels open
Let stand for 5-10 minutes
Serve from the cooking vessel
Enjoy this stew with crusty bread and a crisp dry white wine!!