Stufato of Swordfish & Shellfish
Yield
12 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 5 | cloves |
garlic
crushed |
|
| 5 | pounds |
shellfish
|
* |
| 1 ½ | pound |
swordfish steaks
|
|
| ½ | small |
white onion
chopped |
|
| 15 | each |
black olives
pitted |
*
|
| 1 | pound |
italian plum (roma) tomatoes
peeled, diced |
|
| 1 | each |
rosemary sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 5 | cloves |
garlic
crushed |
|
| 2.3 | kg |
shellfish
|
* |
| 680.4 | g |
swordfish steaks
|
|
| 0.5 | small |
white onion
chopped |
|
| 15 | each |
black olives
pitted |
*
|
| 453.6 | g |
italian plum (roma) tomatoes
peeled, diced |
|
| 1 | each |
rosemary sprigs
|
*
|
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.
