1 |
white onion, finely chopped |
1 |
celery stalk, finely sliced |
4 tablespoons |
extra-virgin olive oil |
100g |
fresh tomatoes, diced |
or |
cherry tomatoes, cut in half |
a little |
red chilli, finely chopped |
2 tablespoons |
raisins |
2 tablespoons |
pine nuts |
small handful |
green olives, stoned and split in two |
2 tablespoons |
salted capers, soaked and drained |
100g |
tinned chopped tomatoes |
600g |
swordfish, cut into 4 steaks |
|
salt |
|
freshly ground black pepper |