Swordfish in light sauce with peas, shrimps and clams.

Fry the shrimp whole until the oil turns red. Remove the shrimp and strain the oil if necessary. To make it easier to eat, we can peel them and leave only the tails.

Add the onion and leek cut to taste to the oil and fry over medium heat.

Add the 2 tablespoons of flour and brown it.

Slowly add the broth and stir well until it binds.

Add the clams, which we will set aside as they open.

Add the peas to the broth and after 4 minutes, add the emperor cut into pieces.

Finally, at the end of cooking, add the peeled shrimp and the previously reserved clams.

Enjoy!