Stufato of swordfish and shellfish(hl)

 
                  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 .
 
 
 
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