Difficulty: low
Preparation time: 20 minutes
Cooking time: 30 minutes
STEWED SWORDFISH STEW RECIPE
Swordfish is a delicious fish , with tender , firm flesh, and is readily available even in the fall. Although it's a large fish, and therefore somewhat controversial due to the possible presence of polluting metals, simply including it sensibly in a balanced and varied diet will reap far more benefits than harm.
Especially in summer, we're used to enjoying it simply grilled, which, while enhancing its flavor, forces the cook to leave the table and prepare it at the last minute, as it must be eaten freshly cooked. The stewed version, however, while not compromising the deliciousness and full flavor, allows for more convenient preparation, even ahead of time, and is guaranteed to be a success.
READ ALSO: Fresh fish, 10 rules to avoid mistakes
STEWED SWORDFISH STEW
Ingredients for 4 people
- 2 swordfish steaks (approximately 600 – 700 grams)
- 250 grams of tomato sauce
- ½ glass of good dry white wine
- 1 tablespoon of capers
- 1 tablespoon pine nuts
- 2 tablespoons of Taggiasca olives
- 1 clove of garlic
- 1 bay leaf
- 4 tablespoons of olive oil
- Salt, pepper, chili pepper (optional)
PREPARATION
- From the slices of swordfish, remove the skin, and cut the pulp into cubes.
- Pour the oil into a large saucepan, add the garlic clove and the pine nuts, heat, and, stirring, wait until the pine nuts begin to brown. Be careful not to lose sight of them, as they can burn easily.
- Add the tomato pulp, stir, bring to a boil, lower the heat, and add the white wine.
- Let the alcohol evaporate for a few minutes, then add the diced swordfish, taking care to immerse them well in the hot sauce.
- Add the olives, capers and bay leaf, remove the garlic.
- Cook for three or four minutes, no more, then turn off the heat. The fish will finish cooking thanks to the residual heat of the sauce, while still retaining all its tenderness.
- Serve the stew fish hot swordfish, accompanied by good crunchy bread.
Our recommendations
You can prepare the tomato sauce in advance, possibly adding olives and capers , and only at the last moment, for a few minutes, add the swordfish.
If you have a small amount left over, blend it into a cream and turn it into a tasty pasta sauce or to improvise a seafood risotto.
THREE FISH-BASED RECIPES:
- Fish meatballs: the baked recipe
- Fish and potato cakes: a simple recipe packed with nutrients.
- Quinoa with fish: the best recipes for salad, casserole, and meatballs (photos)
based on 1 Review (s)Want to see a selection of our news?
- Sign up to our newsletter clicking here;
- We are also up Google News , activate the star to add us to your favorite sources;
- Follow us on Facebook, Instagram e Pinterest.