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List of ingredients for Pesce spada in salsa di pomodoro

* 6 Swordfish steaks, each weighing about 170g
* 2 tablespoons plain White flour
* Salt
* 105ml Olive oil
* 1 small Onion, finely chopped
* Garlic to taste, chopped
* 1 stick of Celery, finely chopped
* 2 Bay leaves, broken into pieces
* 2 tablespoons Tomato purée
* 200ml water or Fish stock
* 70ml dry white wine
* 1 tablespoon Dried oregano
* Black pepper

* Coat the Fish on both sides and sprinkle on a little Salt.
* Heat the Oil in a pan and Fry the Fish for 3 minutes on each side.
* Drain on kitchen paper and reserve.
* Add the Onion, Garlic, Celery and Bay leaves to the Oil and Fry gently for about 6 minutes.
* Add the Tomato purée and water or Stock to the Vegetables and stir.
* Bring to a Simmer and simmer gently for about 10 minutes.
* Add the Fish to the Sauce then add the Wine and Oregano.
* Boil for about 2 minutes.
* Turn the Fish over, season with Pepper, then transfer to a Baking dish.
* Bake for about 8 minutes.


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