Fish
Pesce spada alla ghiotta
Pesce spada alla ghiotta is a Messina dish of swordfish steaks simmered in a sauce of tomato, onion, celery, green olives and capers.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 4 swordfish steaks (about 600 g)
- 4 tbspCastruriali extra virgin olive oilThe sauce starts with olive oil and finishes with a little raw oil spooned over the fish.
- 1 onion, sliced
- 1 celery stick, sliced
- 1 garlic clove, sliced
- 400 gcherry tomatoes, halved or tinned chopped tomatoes
- 60 ggreen olives, pitted
- 1 tbspsalted capers, rinsed
- parsley or basil, chopped
- salt and black pepper
Method
Make the sauce. Soften the onion, celery and garlic in the oil for 8 minutes. Add the tomatoes and a splash of water and simmer for 10 minutes. Add the olives and capers and season.
Cook the fish. Season the swordfish and lay it in the sauce. Cover and simmer gently for 8–10 minutes, turning once, until just cooked through.
Serve. Scatter with herbs and a thread of raw oil and serve with bread for the sauce.