Place olive oil, garlic and the shellfish in a deep pot over medium heat. Cook and cover for 4-5 minutes, stirring frequently until all the shellfish have opened.

Season swordfish with salt and pepper.

Heat 1 1/2 tablespoons of olive oil in a skillet over high heat and cook the swordfish until golden brown, about two minutes on each side. Remove from the pan. Add 4 1/2 tablespoons of olive oil to the same pan, then add the onion and cook for 3-4 minutes over medium heat. Remove the shellfish and keep warm.

Strain the liquid using a fine sieve or a coffee filter. Add the olives, tomatoes, rosemary and shellfish liquid. Cover and cook for 7 minutes.

Add the cooked shellfish and swordfish and cook for 4 minutes more. Finish with some freshly ground pepper and parsley. Ladle into the bowls and serve hot.

David Rugerrio is the Chef from Le Chantilly in New York City

Formatted using Mc Buster by Barb at Pk