3 hours ago
Tuesday, September 9, 2014
This is one of those fabulous dishes that is so easy to make and great for company.
My only complaint is that swordfish is so damn expensive around my hood, when it should be priced fairly, because it's in season now.
I have to make friends with a fisherman.
Here is another fabulous recipe from Domenica Marchetti's book The Glorious Soups & Stews of Italy.
I saw this on Domenica's instagram feed (we have the same Staub pot) and I knew I would be making this for dinner.
Plan to make this dish tomorrow or the next day, you have to marinate in the fridge for 24-48 hours.
Domenica suggests a yellow onion, because cooked red onions tend to turn grey (which I found out). I have a lot of red onions from the garden, so I mixed red and yellow.
Domenica's Swordfish Stew (adapted from The Glorious Soups & Stews of Italy)
1 large swordfish steak (2 pounds)
kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
12 ounces cherry tomatoes (yellow & red are nice), halved lengthwise
4 cloves garlic, lightly crushed
3/4 cup pitted Gaeta or Kalamata olives
5 fresh bay leaves (dried are ok too)
1 rounded tablespoon minced fresh oregano
1/2 cup extra-virgin olive oil
Season the swordfish liberally with kosher salt & pepper and lay on the bottom of a heavy Dutch oven.
Scatter the rest of the ingredients on top of the fish.
Pour the olive oil over everything in the pot and cover.
Place in the fridge for 24-48 hours.
Let pot come to room temperature before cooking (about an hour at room temp).
Simmer on the stovetop on low heat for 45 minutes, without disturbing (keep lid on).
Let rest 30 minutes before ladeling into bowls.
The tomatoes and onions will make a nice juicy broth. Don't be tempted to add liquid, I promise you will need a spoon to lick it up.
This was also great with toasted bread to mop up all that goodness.
Healthy and lowfat too.
My kind of dinner.