| 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.
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