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Stufato Of Swordfish And Shellfish (Hl)
Recipe By : RECIPE FOR HEALTH SHOW #RHJ037
Serving Size : 6 Preparation Time :0:00
Categories : Fish-Fs Seafood-fs
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra virgin olive oil
5 cloves garlic -- crushed
5 pounds assorted shellfish
--mussels -- clams, razor
-- clams, snails, etc.
--washed well under cold water
1 1/2 pound swordfish steak -- without skin
--center cut is preferable
salt and freshly ground black pepper -- to taste
1/2 small white onion -- chopped
15 black olives -- pitted
1 pound plum tomatoes -- peeled
--seeded and diced
1 sprig fresh rosemary
2 tablespoons chopped fresh italian parsley
Place 1/8 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 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"
Formatted by Gail Shermeyer .
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