Stufato of Swordfish and Shellfish

1. 1

   Place 18 cup of the olive oil, the garlic, and the shellfish in a deep pot over medium-high heat.

2. 2

   Cover and cook for 4 to 5 minutes, stirring frequently, until all of the shellfish have opened.

3. 3

   Remove the shellfish and keep warm.

4. 4

   Strain the liquid using a fine sieve, cheesecloth, or a coffee filter.

5. 5

   Reserve.

6. 6

   Season the swordfish with salt and pepper.

7. 7

   Heat 18 cup olive oil in a skillet over high heat and cook the swordfish until golden brown, about 2 minutes on each side.

8. 8

   Remove from the pan, then add the onion and cook for 3 to 4 minutes over medium heat.

9. 9

   Add the olives, tomatoes, rosemary, swordfish and shellfish liquid.

10. 10

    Cover and cook for 7 minutes.

11. 11

    Add the cooked shellfish and cook for 5 minutes more.

12. 12

    Finish with some freshly ground pepper and the parsley.

13. 13

    Ladle into bowls and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.