David rugerrio's stufato of swordfish and shellfish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Extra virgin olive oil |
| 5 | Garlic cloves | |
| 5 | pounds | Assorted shellfish |
| 1½ | pounds | Sliced swordfish; without skin |
| Salt and freshly ground pepper; to taste | ||
| ½ | small | White onion; peeled and finely |
| ; chopped | ||
| 15 | Black olives pitted | |
| 1 | pounds | Plum tomatoes; peeled, seeded and |
| ; diced | ||
| 1 | Sprig fresh rosemary | |
| 2 | tablespoons | Chopped fresh italian parsley |
Directions
Place olive oil, garlic and the shellfish in a deep pot over medium heat.
Cook and cover for 4-5 minutes, stirring frequently until all the shellfish have opened.
Season swordfish with salt and pepper.
Heat 1½ tablespoons of olive oil in a skillet over high heat and cook the swordfish until golden brown, about two minutes on each side. Remove from the pan. Add 4 ½ tablespoons of olive oil to the same pan, then add the onion and cook for 3-4 minutes over medium heat. Remove the shellfish and keep warm.
Strain the liquid using a fine sieve or a coffee filter. Add the olives, tomatoes, rosemary and shellfish liquid. Cover and cook for 7 minutes.
Add the cooked shellfish and swordfish and cook for 4 minutes more. Finish with some freshly ground pepper and parsley. Ladle into the bowls and serve hot.
© 1997 David Rugerrio
David Rugerrio is the Chef from Le Chantilly in New York City © 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.