Sicilian Swordfish Stew with Tomatoes, Potatoes, and Capers
Equipment
- Large Pot
- Cutting Board
- Sharp Knife
Ingredients
- 1 pound swordfish, cut into 1-inch chunks
- 2 medium potatoes, peeled and diced
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons capers, drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups fish stock
- 1/4 cup dry white wine
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic and oregano. Cook for 1 minute until fragrant.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- Add the crushed tomatoes, fish stock, and diced potatoes. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes until the potatoes start to soften.
- Add the swordfish chunks and capers. Simmer gently for 8 to 10 minutes until the fish is cooked through and flakes easily.
- Remove from heat and stir in the fresh parsley before serving.
Notes
Simmer the stew gently once the swordfish goes in to keep the fish from breaking apart. Leftovers reheat well the next day, though the potatoes may soften more. Serve with crusty bread to soak up the broth.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Sharp Knife
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Sharp Knife