David Rugerrio’s Stufato Of Swordfish And Shellfish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | New York City | Life2, Lifetime tv | 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 | White onion, peeled and | |
| finely | ||
| 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 1379
Calories From Fat: 564
Total Fat: 63g
Cholesterol: 530.7mg
Sodium: 2177.8mg
Potassium: 4724.8mg
Carbohydrates: 27.4g
Fiber: 13.5g
Sugar: 6.4g
Protein: 172.6g