1/4  cup           extra virgin olive oil
   5      cloves        garlic -- crushed
   5      pounds        assorted shellfish
                        --mussels -- clams, razor
                        -- clams, snails, etc.
                        --washed well under cold water
   1 1/2  pound         swordfish steak -- without skin
                        --center cut is preferable
                        salt and freshly ground black pepper -- to taste
     1/2  small         white onion -- chopped
  15                    black olives -- pitted
   1      pound         plum tomatoes -- peeled
                        --seeded and diced
   1      sprig         fresh rosemary
   2      tablespoons   chopped fresh italian parsley
Place 1/8 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. (Discard any that don't
open.) 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 1/8 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.
Nutritional information: Calories: 375, Fat: 17 grams.
Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook"
Formatted by Gail Shermeyer <4paws@netrax.net>.