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CATEGORY CUISINE TAG YIELD
Seafood, Grains Italian Fish-fs, Seafood-fs 6 Servings

INGREDIENTS

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
preferable
Salt and freshly ground
black pepper to taste
1/2 White onion, chopped
15 Black olives, pitted
1 lb Plum tomatoes, peeled
seeded and diced
1 Sprig fresh rosemary
2 T Chopped fresh italian
parsley

INSTRUCTIONS

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 4paws@netrax.net
(Shermeyer-Gail) on Oct 13, 1997

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 132.8mg
Potassium: 68.8mg
Carbohydrates: 7.1g
Fiber: <1g
Sugar: 4.1g
Protein: <1g


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