Stufato of swordfish and shellfish (hl)

Yield: 6 Servings

Measure Ingredient
¼ cup Extra virgin olive oil
5 \N Cloves garlic; crushed
5 pounds Assorted shellfish; mussels, clams, razor, clams, snails, etc., washed well under cold water
1½ pounds Swordfish steak; without skin, center cut is preferable
\N \N Salt and freshly ground black pepper, to taste
½ small White onion; chopped
15 \N Black olives; pitted
1 pounds Plum tomatoes; peeled, seeded and diced
1 \N Sprig fresh rosemary
2 tablespoons Chopped fresh italian parsley

Place ⅛ cup of the olive oil, the garlic, and the shellfish in a deep pot over medium-high heat. Cover and cook for 4 to 5 minutes, stirring frequently, until all of the shellfish have opened. (Discard any that don't open.) Remove the shellfish and keep warm. Strain the liquid using a fine sieve, cheesecloth, or a coffee filter. Reserve.

Season the swordfish with salt and pepper. Heat ⅛ cup olive oil in a skillet over high heat and cook the swordfish until golden brown, about 2 minutes on each side. Remove from the pan, then add the onion and cook for 3 to 4 minutes over medium heat. Add the olives, tomatoes, rosemary, swordfish and shellfish liquid. Cover and cook for 7 minutes. Add the cooked shellfish and cook for 5 minutes more. Finish with some freshly ground pepper and the parsley. Ladle into bowls and serve hot.

Yield: 6 servings

Nutritional information: Calories: 375, Fat: 17 grams.

Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook" Recipe by: RECIPE FOR HEALTH SHOW #RHJ037 Posted to MC-Recipe Digest V1 #844 by 4paws@... (Shermeyer-Gail) on Oct 13, 1997

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