Stufato of Swordfish & Shellfish
Submitted by periperi
Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.
YIELD
12 servingsPREP
20 minCOOK
35 minREADY
1 hrsStufato is Italian for stew, and this Mediterranean version builds its backbone from the shellfish themselves. Clams and mussels get steamed open with garlic and olive oil, and the strained cooking liquid is what becomes the briny, sea-flavored base the whole dish rests on.
Searing the swordfish separately before it goes into the stew is the right move. A proper golden crust adds meaty caramelization that simmering alone can’t produce.
Black olives and a single sprig of fresh rosemary do the Mediterranean lifting. The rosemary infuses the broth with piney warmth without turning it medicinal, and the olives provide salty pops of contrast against the sweet shellfish.
Straining the shellfish liquid through cheesecloth or a coffee filter removes any grit from the shells. Skip this and you’ll crunch sand in the finished stew.
Chef Tips
- Scrub and debeard mussels and soak clams in cold salted water for 20 minutes before cooking. This purges any remaining sand.
- Pat the swordfish completely dry before searing. A wet surface steams rather than browns.
- Don’t let the shellfish simmer long in the finished stew, 5 minutes is plenty. Overcooked clam and mussel meat turns rubbery fast.
- Serve in wide shallow bowls with grilled country bread on the side for mopping up the broth.
Variations
- Add a pinch of red pepper flakes with the onion for a gentle Calabrian heat.
- Swap swordfish for tuna steak, monkfish, or halibut for a different firm-fish character.
- Stir in a splash of dry white wine with the tomatoes for a brighter, more acidic finish.
Ingredients
Directions
Place ⅛ 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.
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 ⅛ 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.
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