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Receta David Rugerrio's Stufato Of Swordfish And Shellfish
by Global Cookbook

David Rugerrio's Stufato Of Swordfish And Shellfish
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Ingredientes

  • 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

Direcciones

  1. Place extra virgin olive oil, garlic and the shellfish in a deep pot over medium heat.
  2. Cook and cover for 4-5 min, stirring frequently till all the shellfish have opened.
  3. Season swordfish with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. David Rugerrio is the Chef from Le Chantilly in New York City