Sicilian Swordfish Stew

Page 85

| Course Type: Soups and Stews

(1 review)

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Recipe Reviews

This would be a 5 if the recipe had been written a bit better.

I had 385g swordfish, less that half of what was required. I used that to make more or less a whole recipe, which was a lovely meal for two, wanting only a bit of bread for soppy to complete the meal.

The liquid asked in the recipe is a problem. It calls for 1/4 cup wine added to a hot, 10-12" skillet; I think this would boil off almost completely. I was sloppy measuring out the wine and had a bit more, maybe a half cup, I didn't really look. And I added what was probably about 1/2cup (maybe a bit more) of fish stock I had in the freezer. Then swordfish strips, 2 medium seeded tomatoes, olive and capers are added, the whole simmered for 8min, till the toms break down.

Should halve the amount of pine nuts. They were a nice touch, but 1/4cup was a bit too much for two.

The result was delicious. Definitely a do-me-again recipe.

(edited 22nd June 2018) (0) comment (0) useful  

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