Yield: 6 Servings
|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