Serves: 4
Total Calories: 567

1 pound halibut steak
1/2 cup dried porcini mushrooms
1/2 cup warm water
1 bunch Swiss cheese, cleaned, washed, coarsely chopped
1 small onion chopped
1/4 cup olive oil
6 large, fresh shrimp cleaned and deveined
1 pound calamari cleaned, cut into bite sized pieces
8 fresh Italian plum tomatoes peeled, chopped
1 tablespoon red wine vinegar
salt and pepper

Preheat oven to 400. Soak halibut under running water for 3 to 4 hours. Cut it into small chunks and set aside. Soak mushrooms in warm water for 10 minutes. Drain, reserving water, then chop coarsely and set aside. In a large frying pan, sauté onion in 2 Tbsp of hot oil for 1 minute. Add shrimp and calamari then sauté for about 5 minutes, till shrimp is no longer transparent. Add tomatoes, mushrooms and Swiss chard. Sauté for 2 minutes, stirring often. Add reserved mushroom water and vinegar stir well. Add the fish and season with salt and pepper to taste. Transfer mix to an ovenproof casserole and bake for 5 to 7 minutes. Remove from heat, drizzle with remaining oil, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 567
Calories from Fat: 323

More Recipes from the Cook'n Italian Cookbook:
Broiled Shrimp & scallops
Farfalle with Salmon
Poached Halibut with Garlic Butter Sauce
Seafood & Mushrooms
Shrimp Scampi