Sicilian Swordfish and Clam Brodetto
Rich seafood broth flavored with capers and fresh flat-leaf parsley.
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Ingredients
- 1 1/2 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
- 1/2 cup Dry white wine (Pinot Grigio)
- 14 ounces Canned crushed tomatoes
- 2 tablespoons Salty capers, rinsed
- 1/4 cup Fresh flat-leaf parsley, chopped
- 1/2 teaspoon Red pepper flakes
- 1 cup Seafood or fish stock
Instructions
- 1
Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
- 2
Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- 3
Stir in the crushed tomatoes, capers, and fish stock, then bring the mixture to a gentle simmer for 10 minutes.
- 4
Pour in the white wine and increase the heat slightly to cook off the alcohol for 2 minutes.
- 5
Gently add the swordfish cubes to the broth, ensuring they are partially submerged.
- 6
Place the cleaned clams over the fish, cover the pot with a tight-fitting lid, and steam for 5 to 7 minutes.
- 7
Remove the lid and discard any clams that have failed to open.
- 8
Stir in the fresh parsley, season with salt if needed, and serve immediately in shallow bowls with crusty bread.
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