| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | New York City | Lifetime tv, Life2 | 1 | servings |
INGREDIENTS
| 3/4 | c | Extra virgin olive oil |
| 5 | Garlic cloves | |
| 5 | lb | Assorted shellfish |
| 1 1/2 | lb | Sliced swordfish; without skin |
| Salt and freshly ground pepper; to taste | ||
| 1/2 | sm | White onion; peeled and finely |
| ; chopped | ||
| 15 | Black olives pitted | |
| 1 | lb | Plum tomatoes; peeled, seeded and |
| ; diced | ||
| 1 | Sprig fresh rosemary | |
| 2 | tb | Chopped fresh italian parsley |
INSTRUCTIONS
Place olive oil, garlic and the shellfish in a deep pot over medium heat. Cook and cover for 4-5 minutes, stirring frequently until all the shellfish have opened. Season swordfish with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a skillet over high heat and cook the swordfish until golden brown, about two minutes on each side. Remove from the pan. Add 4 1/2 tablespoons of olive oil to the same pan, then add the onion and cook for 3-4 minutes over medium heat. Remove the shellfish and keep warm. Strain the liquid using a fine sieve or a coffee filter. Add the olives, tomatoes, rosemary and shellfish liquid. Cover and cook for 7 minutes. Add the cooked shellfish and swordfish and cook for 4 minutes more. Finish with some freshly ground pepper and parsley. Ladle into the bowls and serve hot. © 1997 David Rugerrio David Rugerrio is the Chef from Le Chantilly in New York City © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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