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- Braised Swordfish
- (Pesce Spada In Umido)
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Ingredients:
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- 4 swordfish steaks
- 11 oz (300 grams) canned chopped tomatoes
1/2 oz (15 grams) capers, drained and rinsed
2 oz (50 grams) black olives, stoned
- 1 onion, chopped
1 celery stick, chopped
1 carrot, chopped
- 1 small bay leaf
1 garlic clove
1 fresh chervil sprig, chopped
6 fresh basil leaves, chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
4 fl oz (120 ml) dry white wine
1 and 1/2 oz 40 grams) Parmigiano cheese, shaved
Salt and pepper
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- Directions:
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- Place the fish in a flameproof casserole with the bay leaf and garlic.
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- Sprinkle with the chervil and basil.
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- Drizzle generously with olive oil and season with salt and pepper.
Cook over a medium heat, turning the fish occasionally, for about 30 minutes.
- Preheat the oven to 180°C (350°F) Gas Mark 4.
Transfer the casserole to the oven and cook, sprinkling in the wine during cooking, for just under 15 minutes.
Heat the olive oil in a pan.
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- Add the onion, celery and carrot and cook over a low heat, stirring occasionally, for about 5-6 minutes.
Add the tomatoes, capers and olives and simmer for about 10 minutes, adding a little water if necessary.
Pour the sauce over the fish.
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- Sprinkle with the Parmigiano cheese and return to the oven for another 15 minutes.
Leave to stand for a few minutes before serving. Serves 4.
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