Pesce spada in salsa di pomodoro
From Cookipedia
An Italian recipe for swordfish in tomato sauce.
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
- 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.
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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https://www.cookipedia.co.uk/recipes_wiki/Pesce_spada_in_salsa_di_pomodoro