Swordfish with tomatoes, capers & olives

By: Katie & Giancarlo Caldesi
From: Sicily
Serves: 4

Caterina, passionate foodie and owner of the charming Palladio hotel in Giardini Naxos, took us on a trip to the local fish market. She showed us a huge swordfish being filleted and told us to use a belly cut or other fatty area of the fish for this recipe. However, if you can’t find this cut I have used the standard swordfish steaks you find in most supermarkets with a fish counter and it is still delicious. Alla ghiotta, meaning ‘glutton-style’, is a speciality of the Messina area in the north-east of the island.

Ingredients

Quantity	Ingredient
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

Method

Cook the onion and celery in the oil with 4 tablespoons of water over a low heat until very soft – this will take 10–15 minutes. Turn the heat up a little and add the fresh tomatoes, chilli, raisins and pine nuts. Cover and cook for 5 minutes, then add the olives, capers and tinned tomatoes and cover again. Add the fish after about 5 minutes, when the tomatoes have broken down. Leave to simmer, covered, for 15–20 minutes until the fish is cooked through and the sauce has concentrated. Check the seasoning and serve with fresh crusty bread.

Tags:: Italy; Italian; Sicily; Sicilian

Swordfish with tomatoes, capers & olives

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