Stewed Swordfish Recipes

SICILIAN-STYLE FISH STEW RECIPE

Steps:

• Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
• Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
• Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
• Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

STEWED SWORDFISH

Steps:

• Heat the oil and when its very hot put in the fish.
• Add salt and pepper, simmer.
• Add onion, tomatoes.
• Cook for a few minutes.
• Add the rest of the ingredients and cook until potatoes are tender.

SEARED SWORDFISH WITH STEWED SICILIAN-STYLE BROCCOLI RABE

Steps:

• In large skillet over medium heat, warm 1 tablespoon of the oil. Add garlic, red pepper flakes, a large pinch of salt and a few grinds of black pepper. Cook until fragrant, about 1 1/2 minutes.
• Add the thicker broccoli rabe stems and wine, cover and cook until half-tender, 5 to 6 minutes.
• Add rest of the broccoli rabe and cook, covered, for 6 more minutes, until very tender.
• Uncover pan, add olives, and cook for a few more minutes to evaporate remaining liquid.
• Stir in lemon juice, and season with salt and pepper. Drizzle with another tablespoon of olive oil and set aside to keep warm, or heat gently just before serving.
• Heat large skillet over medium-high heat for 2 minutes. Season swordfish steaks with salt and pepper.
• Drizzle each with 1/2 tablespoon of olive oil per side (4 tablespoons total). Place the fish in the hot skillet and cook for 4 to 6 minutes on each side.
• Serve immediately, with the broccoli rabe.