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| 1/4 Tasse | olive oil extra virgin |
| 5 | Cloves garlic crushed |
| 5 x ca. 450 g | Assorted shellfish; mussels, clams, razor, clams, snails, etc., washed well under cold water |
| 1 1/2 x ca. 450 g | Swordfish steak; without skin, center cut is preferable |
| | Salt and freshly ground black pepper, to taste |
| 1/2 klein | white onion chopped |
| 15 | Black olives; pitted |
| 1 x ca. 450 g | Plum tomatoes; peeled, seeded and diced |
| 1 | Sprig fresh rosemary |
| 2 Esslöffel | italien parsley fresh, chopped |
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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.
Recipe courtesy of Chef David Ruggerio and "Little Italy Cookbook"
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