| 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 | 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 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
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