Pesce spada in salsa di pomodoro

An Italian recipe for swordfish in tomato sauce.

Pesce spada in salsa di pomodoro

Servings:	Serves 6
Calories per serving:	272
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Meravigliosa 4.6/5 Can't get swordfish in Morrison's 😁 Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• Preheat the oven to 220° C (425° F - gas 7)

Method

1. Coat the fish on both sides and sprinkle on a little salt.
2. Heat the oil in a pan and fry the fish for 3 minutes on each side.
3. Drain on kitchen paper and reserve.
4. Add the onion, garlic, celery and bay leaves to the oil and fry gently for about 6 minutes.
5. Add the tomato purée and water or stock to the vegetables and stir.
6. Bring to a simmer and simmer gently for about 10 minutes.
7. Add the fish to the sauce then add the wine and oregano.
8. Boil for about 2 minutes.
9. Turn the fish over, season with pepper, then transfer to a baking dish.
10. Bake for about 8 minutes.

Variations

This would also work with tuna or hake steaks.

Chef's notes

I feel that for 6 people, the sauce quantity should be increased.

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