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Mediterranean Swordfish Stew with Artichokes and Oregano
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound swordfish, cut into 1-inch chunks
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 2 tablespoons fresh oregano, chopped
  • 1 cup dry white wine
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 ounces) diced tomatoes
  • 2 cups fish stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Pour in the white wine and let it simmer for 3 minutes to reduce slightly.
  • Add the diced tomatoes, fish stock, artichoke hearts, oregano, salt, and pepper. Bring the mixture to a gentle boil.
  • Lower the heat and simmer uncovered for 10 minutes so the flavors meld.
  • Add the swordfish chunks to the pot. Cover and cook for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat and stir in the parsley before serving.

Notes

Taste the broth before adding the swordfish and adjust salt if your fish stock is already seasoned. Leftovers reheat well the next day over low heat with a splash of water to loosen the broth. If fresh oregano is unavailable, use 2 teaspoons dried oregano added with the tomatoes instead.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board