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David Rugerrio's Stufato Of Swordfish And Shellfish
Ingredients
- 3/4 c. Extra virgin extra virgin olive oil
- 5 x Garlic cloves
- 5 lb Assorted shellfish
- 1 1/2 lb Sliced swordfish, without skin Salt and freshly grnd pepper, to taste
- 1/2 sm White onion, peeled and finely minced
- 15 x Black olives pitted
- 1 lb Plum tomatoes, peeled, seeded and diced
- 1 sprg fresh rosemary
- 2 Tbsp. Minced fresh italian parsley
Directions
- Place extra virgin olive oil, garlic and the shellfish in a deep pot over medium heat.
- Cook and cover for 4-5 min, stirring frequently till all the shellfish have opened.
- Season swordfish with salt and pepper.
- Heat 1 1/2 Tbsp. of extra virgin olive oil in a skillet over high heat and cook the swordfish till golden, about two min on each side. Remove from the pan. Add in 4 1/2 Tbsp. of extra virgin olive oil to the same pan, then add in the onion and cook for 3-4 min over medium heat. Remove the shellfish and keep hot.
- Strain the liquid using a fine sieve or possibly a coffee filter. Add in the olives, tomatoes, rosemary and shellfish liquid. Cover and cook for 7 min.
- Add in the cooked shellfish and swordfish and cook for 4 min more. Finish with some freshly grnd pepper and parsley. Ladle into the bowls and serve warm.
- David Rugerrio is the Chef from Le Chantilly in New York City
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