| 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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