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Stufato of Swordfish & Shellfish

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil, extra-virgin
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5 cloves garlic
crushed
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5 pounds shellfish
*
1 ½ pound swordfish steaks
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½ small white onion
chopped
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15 each black olives
pitted
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1 pound italian plum (roma) tomatoes
peeled, diced
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1 each rosemary sprigs
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil, extra-virgin
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5 cloves garlic
crushed
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2.3 kg shellfish
*
680.4 g swordfish steaks
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0.5 small white onion
chopped
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15 each black olives
pitted
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453.6 g italian plum (roma) tomatoes
peeled, diced
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1 each rosemary sprigs
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 12550% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 55mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 24g
Vitamin A 8% Vitamin C 12%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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