Sicilian Swordfish and Clam Brodetto

Ingredients

• 1.5 pounds Swordfish steaks, cut into 1-inch cubes
• 1 pound Littleneck clams, scrubbed
• 3 tablespoons Extra virgin olive oil
• 4 pieces Garlic cloves, thinly sliced
• 0.5 cup Dry white wine (Pinot Grigio)
• 14 ounces Canned crushed tomatoes
• 2 tablespoons Salty capers, rinsed
• 0.25 cup Fresh flat-leaf parsley, chopped
• 0.5 teaspoon Red pepper flakes
• 1 cup Seafood or fish stock

Instructions

1. 1

   Heat the olive oil in a large deep skillet or Dutch oven over medium heat.

2. 2

   Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.

3. 3

   Stir in the crushed tomatoes, capers, and fish stock, then bring the mixture to a gentle simmer for 10 minutes.

4. 4

   Pour in the white wine and increase the heat slightly to cook off the alcohol for 2 minutes.

5. 5

   Gently add the swordfish cubes to the broth, ensuring they are partially submerged.

6. 6

   Place the cleaned clams over the fish, cover the pot with a tight-fitting lid, and steam for 5 to 7 minutes.

7. 7

   Remove the lid and discard any clams that have failed to open.

8. 8

   Stir in the fresh parsley, season with salt if needed, and serve immediately in shallow bowls with crusty bread.