Swordfish with shrimp and shellfish sauce

Rinse the shells under running cold water. Discard damaged ones and those that don't close immediately when tapped. Place the remaining mollusks in a pot, add 175 ml of water, cover, and boil on high heat for 3-5 minutes until the shells open. Remove the mollusks with a slotted spoon and discard any that did not open. Strain the liquid through a sieve and save it. Extract the meat from the shells and place it in a bowl.

Clean the shrimp from the shells, cut off the heads, and set aside the cleaned shrimp meat. Place the heads and shells in a pot, cover with water, and add a pinch of salt. Put on the heat, and once the water boils, reduce the heat. Cook without boiling for 10 minutes. Now strain the broth through a sieve into a bowl and set aside.

Lightly season the fish with salt. Place the flour in a shallow dish, reserving 1 tablespoon for later. Heat oil in a pan. Dredge the steaks in flour, shaking off the excess, and fry in the oil for 5 minutes on each side until golden brown. Remove the fish with a wide knife, let excess fat drain, and place it in a baking dish.

Measure the stock from the shellfish and add water if needed to reach 450 ml. Pour about 4 tablespoons of oil from the pan into a pot and heat it. Add the onion and cook on low heat, stirring constantly, for about 8 minutes until the onion just starts to color. Add the remaining flour and cook, stirring constantly, for another 2 minutes. Gradually add the sherry in small portions, then the stock from the shrimp and shellfish. Grind the saffron with garlic in a mortar, add 2 tablespoons of water, and mix everything into the sauce.

Pour the sauce over the fish, straining it through a sieve, then add shrimp and shellfish. Season to taste with salt and cook for about 8 minutes (shaking the dish occasionally to distribute the sauce evenly) until thickened. If necessary, add a little water. Serve immediately in the dish when ready.