Recipe - Stufato Of Swordfish And Shellfish (Hl)

One fourth cup Extra virgin olive oil
5 Cloves garlic; crushed
5 pound Assorted shellfish; mussels,
clams, razor, clams,
snails, etc., washed well
under cold water
1 One half pound Swordfish steak; without
skin, center cut is
preferable
Salt and freshly ground
black pepper, to taste
One half small White onion; chopped
15 Black olives; pitted
1 pound Plum tomatoes; peeled,
seeded and minced
1 Sprig fresh rosemary
2 tablespoon Chopped fresh italian
parsley

Place 1/8 cup of the olive oil, the garlic, and the shellfish in a deep pot
over mediumhigh 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 1/8 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 MCRecipe Digest V1 #844 by 4paws@netrax.net (ShermeyerGail) on
Oct 13, 1997