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Stufato Of Swordfish And Shellfish (Hl)

Make Stufato Of Swordfish And Shellfish (Hl) at home with Extra Virgin Olive Oil, Garlic, White Onion, Black Olives, and Plum Tomatoes Seeded And Diced. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 5 clove
• 1/2
• 15
• 1 lb
• 1 sprig
• 2 tbsp

Method (preview)

1. 1

   Place 1/8 cup of the olive oil, the garlic, and the shellfish in a deep pot over medium-high heat.

2. 2

   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.

3. 3

   Strain the liquid using a fine sieve, cheesecloth, or a coffee filter.

4. 4

   Reserve.

5. 5

   Season the swordfish with salt and pepper.

6. 6

   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.

7. 7

   Remove from the pan, then add the onion and cook for 3 to 4 minutes over medium heat.

8. 8

   Add the olives, tomatoes, rosemary, swordfish and shellfish liquid.

9. 9

   Cover and cook for 7 minutes.

10. 10

    Add the cooked shellfish and cook for 5 minutes more.

11. 11

    Finish with some freshly ground pepper and the parsley.

12. 12

    Ladle into bowls and serve hot.

13. 13

    Nutritional information: Calories: 375, Fat: 17 grams.

14. 14

    Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook"