Instructions: 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

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