David rugerrio's stufato of swordfish and shellfish

1 servings

Ingredients

Quantity Ingredient
¾ cup Extra virgin olive oil
5 Garlic cloves
5 pounds Assorted shellfish
1½ pounds Sliced swordfish; without skin
Salt and freshly ground pepper; to taste
½ small White onion; peeled and finely
; chopped
15 Black olives pitted
1 pounds Plum tomatoes; peeled, seeded and
; diced
1 Sprig fresh rosemary
2 tablespoons Chopped fresh italian parsley

Directions

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 1½ 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 ½ 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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