David Rugerrio's Stufato of Swordfish And Shellfish
| Yield: | 1 servings |
| Categories: |
| 3/4 | c | Extra virgin olive oil |
| 5 | Garlic cloves | |
| 5 | lb | Assorted shellfish |
| 1 1/2 | lb | Sliced swordfish; without skin |
| Salt and freshly ground pepper; to taste | ||
| 1/2 | sm | White onion; peeled and finely |
| ; chopped | ||
| 15 | Black olives pitted | |
| 1 | lb | Plum tomatoes; peeled, seeded and |
| ; diced | ||
| 1 | Sprig fresh rosemary | |
| 2 | tb | Chopped fresh italian parsley |
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