Stewed Swordfish

Name: Stewed Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs swordfish, cut into strips; 2 onions, chopped; parsley; 1 bay leaf; salt and pepper; 50 ml white wine; 20 ml olive oil; 30 ml water; 1/2 lb tomatoes, peeled and chopped; 3 potatoes, peeled and diced; 1/4 lb mushroom, sliced

Eats Now Editorial Team · 138 kcal · Seafood

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Stewed Swordfish – a delicious recipe with swordfish, onions, parsley, bay leaf, salt, white wine. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 lbs swordfish, cut into strips
2 onions, chopped
parsley
1 bay leaf
salt and pepper
50 ml white wine
20 ml olive oil
30 ml water
1/2 lb tomatoes, peeled and chopped
3 potatoes, peeled and diced
1/4 lb mushroom, sliced

1
Heat the oil and when its very hot put in the fish.
2
Add salt and pepper, simmer.
3
Add onion, tomatoes.
4
Cook for a few minutes.
5
Add the rest of the ingredients and cook until potatoes are tender.

138

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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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 1/2 lbs swordfish, cut into strips, 2 onions, chopped, parsley, 1 bay leaf, and more.

Yes, Stewed Swordfish 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.

Quick Info

Servings
4 servings
Calories
138 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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