Stufato of Swordfish and Shellfish

• 1/4 cup olive oil, extra-virgin
• 5 cloves garlic crushed
• 5 pounds shellfish
• 1 1/2 pound swordfish steaks
• 1/2 small white onion chopped
• 15 each black olives pitted
• 1 pound italian plum (roma) tomatoes peeled, diced
• 1 each rosemary sprigs

1. Place 18 cup of the olive oil, the garlic, and the shellfish in a deep pot over medium-high heat.
2. Cover and cook for 4 to 5 minutes, stirring frequently, until all of the shellfish have opened.
3. Remove the shellfish and keep warm.
4. Strain the liquid using a fine sieve, cheesecloth, or a coffee filter.
5. Reserve.
6. Season the swordfish with salt and pepper.
7. Heat 18 cup olive oil in a skillet over high heat and cook the swordfish until golden brown, about 2 minutes on each side.
8. Remove from the pan, then add the onion and cook for 3 to 4 minutes over medium heat.
9. Add the olives, tomatoes, rosemary, swordfish and shellfish liquid.
10. Cover and cook for 7 minutes.
11. Add the cooked shellfish and cook for 5 minutes more.
12. Finish with some freshly ground pepper and the parsley.
13. Ladle into bowls and serve hot.

olive oil, garlic, shellfish, swordfish steaks, white onion, black olives, italian plum, rosemary sprigs

Taken from recipeland.com/recipe/v/stufato-of-swordfish-shellfish-46259 (may not work)