Free Recipe Stufato of Swordfish and Shellfish (Hl)

Recipe Type: F Recipes

Recipe Preparation: cook

Cooking Ingredients for Stufato of Swordfish and Shellfish (Hl) Recipe

1/4 c Extra virgin olive oil
5 Cloves garlic; crushed
5 lb Assorted shellfish; mussels,
-clams, razor, clams,
-snails, etc., washed well
-under cold water
1-1/2 lb Swordfish steak; without
-skin, center cut is
Salt and freshly ground
-black pepper, to taste
1/2 sm White onion; chopped
15 Black olives; pitted
1 lb Plum tomatoes; peeled,
-seeded and diced
1 Sprig fresh rosemary
2 tb Chopped fresh italian

Stufato of Swordfish and Shellfish (Hl) Preparation

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 Recipe by: RECIPE FOR HEALTH SHOW #RHJ037 Posted to MC-Recipe Digest V1 #844 by (Shermeyer-Gail) on Oct 13, 1997

Cooking Temperature:

Recipe Serves: 6

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