Try this Stufato of Swordfish and Shellfish (Hl) recipe, or contribute your own.
Suggest a better descriptionPlace 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 dont 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. Yield: 6 servings Nutritional information: Calories: 375, Fat: 17 grams. Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook" Recipe by: RECIPE FOR HEALTH SHOW #RHJ037 Posted to MC-Recipe Digest V1 #844 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997
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Serving Size: 1 Serving (579g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 85 | ||
Calories from Fat: 81 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 14.4mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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