Stufato of swordfish and shellfish (hl)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra virgin olive oil |
| 5 | 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 |
| Salt and freshly ground black pepper, to taste | ||
| ½ | small | White onion; 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 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