2 tablespoons Filippo Berio olive oil
2 medium leeks (white part only), diced
1 cup diced fennel (white bulb only)
1 medium red bell pepper, diced
1/4 cup minced fresh Italian parsley leaves
Salt to taste
1/2 pound squid rings, fresh or frozen
1 pound swordfish, cut into 1-inch chunks
1 pound sea scallops, cut in half crosswise
1 pound medium shrimp, peeled
Juice of 2 limes
1 cup canned cannellini beans, drained and rinsed well
1 cup dry white wine
2 cups rinsed fresh spinach leaves, torn into pieces
Heat the olive oil in a cast iron or other skillet over medium-high heat. Stir in the leeks, fennel, bell pepper, and parsley and cook until the leeks begin to soften. Season the mixture with salt. Transfer the mixture to a dish.
Add the squid and swordfish to the pan and sauté until the squid and swordfish turn opaque. Stir in the scallops and the shrimp. Continue to cook for 3 to 4 minutes. Stir in the lime juice and season the mixture with salt. Return the diced vegetable mixture to the pan; stir the ingredients gently but well. Stir in the beans.
Raise the heat to high and pour in the wine and allow it to cook for 1 minute over high heat. Lower the heat, cover the pan, and simmer for 5 minutes. Uncover and scatter the spinach over the top of the fish. Cover the pan and cook for 2 or 3 minutes or just until the spinach has wilted. Mix the spinach carefully into the ingredients and serve hot in soup bowls.
This recipe is from Ciao Italia Slow and Easy by Mary Ann Esposito.
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