Stufato Of Swordfish And Shellfish (hl)

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

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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