Casseruola di Pesca Spada -- Swordfish with Tomatoes and Olives Recipe

Name: Casseruola di Pesca Spada -- Swordfish with Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6 oz.) swordfish steaks *; All-purpose flour; 8 tbsp. extra virgin olive oil; Salt and pepper; 1 lg. onion, peeled and chopped; 2 stalks celery, chopped; 4 cloves garlic, peeled and crushed; 4 cups tomatoes, skinned and mashed; 4 tbsp. raisins plumped in hot water and drained; 1/2 cup pine nuts (Pignoli); 2 tbsp. capers, drained; 1-1/2 cup green olives, pitted; 4 bay leaves

Servings: persons

8 (6 oz.) swordfish steaks *
All-purpose flour
8 tbsp. extra virgin olive oil
Salt and pepper
1 lg. onion, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, peeled and crushed
4 cups tomatoes, skinned and mashed
4 tbsp. raisins plumped in hot water and drained
1/2 cup pine nuts (Pignoli)
2 tbsp. capers, drained
1-1/2 cup green olives, pitted
4 bay leaves

1
Dredge the fish in the flour.
2
Heat the oil in an ovenproof casserole, add the fish and saute until lightly browned on both sides.
3
Remove fish from the casserole and drain on absorbent paper.
4
Salt and pepper the fish to taste.
5
Set aside.
6
In the casserole, add onion, celery and garlic and gently saute for 5-6 minutes or until the onion is translucent.
7
Add the tomatoes, and simmer for another 15 minutes.
8
Stir in the remaining ingredients, except the bay leaves, and cook for at least 5 minutes more.
9
Return the fish to the casserole, add the bay leaves and just enough water to just cover the fish.
10
Cover the casserole and cook in a moderate oven for about 10-15 minutes, or until the fish is tender.
11
(15 minutes should be the absolute longest.)
12
Remove bay leaves and serve hot with crusty Italian bread.

1075

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 (6 oz.) swordfish steaks *, All-purpose flour, 8 tbsp. extra virgin olive oil, Salt and pepper, and more.

Yes, Casseruola di Pesca Spada -- Swordfish with Tomatoes and Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Casseruola di Pesca Spada -- Swordfish with Tomatoes and Olives

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