Photograph of the finished Pesce spada alla ghiotta

Italy · Cá kiếm om kiểu Messina

Pesce spada alla ghiotta

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Swordfish fillet Swordfish fillet 2.2 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Green olives Green olives 4.2 oz
  • Photograph of Caper buds Caper buds 2.8 oz
  • Photograph of Celery Celery 5.6 oz
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Pan-fry the swordfish slices until golden brown on both sides, then remove from the pan; do not cook them thoroughly.
  2. 2 Sauté the onions and celery until softened in the same pan.
  3. 3 Add tomatoes, green olives, and capers, and cook for 10 minutes until the sauce thickens.
  4. 4 Add the diced potatoes and simmer for 15 minutes until they are tender.
  5. 5 Return the fish to the pot, simmer for another 6 minutes, then turn off the heat to prevent the fish from drying out.

With an appliance

  • Oven 45 min

    Replace step 5: place the swordfish on top of the potato sauce, cover and simmer on the middle rack of the oven at 180 degrees for 6 minutes; keep step 4 as is to allow the potatoes to soften before adding the fish.

Start cooking