Heat a large, high-sided pan over medium heat and add the olive oil. Add the sausage, garlic and onions
. Brown until the sausage is caramelized, 5 to 6 minutes. Add the red pepper flakes and anchovies
and cook for 2 minutes. Deglaze
the pan with the white wine
and lemon juice
. Reduce by half, about 5 minutes. Add the chicken stock
, tomato sauce
, raisins, harissa, clams, mint and mahi mahi
into the pot and partially cover with the lid. Cook until all the clams open and the stew
is the consistency of chowder
, about 10 minutes. Serve with the toasted bread and harissa.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.