Stufato of Swordfish & Shellfish

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.