*  Exported from  MasterCook  *

                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
--------  ------------  --------------------------------
    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 <[email protected]>.



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.