Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes. Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open.
Stir in the butter, parsley, lemon juice and salt to taste. Serve with bread.
You can use any kind of seafood and firm fish. The pepper flakes make it spicy. Could use an herb or spice (thyme and/or saffron).
Does not need more liquid than the wine.
Would be good served over pasta.
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|Serving Size: 1 serving (605g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 320 (48%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 300.2mg||92 %|
|Sodium 430.9mg||15 %|
|Potassium 1190.3mg||31 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.4g|
|Protein 72.3g||103 %|
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Calories per serving: 671
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