1.5 kg swordfish, cleaned
2 tablespoons of salt or to taste
1 pinch of black pepper
1/3 cup of olive oil (80 ml)
1/2 cup of chopped parsley
5 garlic cloves
8 medium-sized tomatoes, peeled and seeded, cut into chunks
500g of mussels with shells
500g of clams with shells
200g of shrimp with shells, without heads
Butter (for greasing)
Olive oil (for basting)
1.5 kg swordfish, cleaned
2 tablespoons of salt or to taste
1 pinch of black pepper
1/3 cup of olive oil (80 ml)
1/2 cup of chopped parsley
5 garlic cloves
8 medium-sized tomatoes, peeled and seeded, cut into chunks
500g of mussels with shells
500g of clams with shells
200g of shrimp with shells, without heads
Butter (for greasing)
Olive oil (for basting)
Season the fish with half the salt, black pepper, 1 tablespoon of olive oil, half the parsley, and 2 minced garlic cloves. Reserve
In a medium-sized pan, heat the remaining olive oil over medium heat
Add the remaining garlic cloves and fry until golden brown
Remove the garlic, add the tomato and remaining parsley that's left, increase the heat, and cook, stirring occasionally, until the tomato is well-cooked (about 10 minutes)
Add the mussels, clams, shrimp, and remaining salt
Mix, cover the pan, remove from heat, and reserve
Preheat the oven to 250°C (very hot)
Cut two rectangles of aluminum foil or parchment paper large enough to wrap the fish
Place one rectangle on top of the other to obtain a double layer
Grease with butter and arrange the fish in the center of the leaf
Cover with the reserved seafood and baste with olive oil
Fold the paper and close the package tightly
Place it in an ungreased baking dish and bake for 30 minutes at the preheated oven
Open the package, spear one end of the fish with a fork; it should easily break off
If the fish is still undercooked, reseal the package and bake for a few more minutes
Serve hot in the opened package on a platter
329 calories per serving
