Pesce spada alla ghiotta
Swordfish braised with tomato, olives, capers and celery
Pesce spada alla ghiotta is a Messina dish of swordfish steaks simmered in a sauce of tomato, onion, celery, green olives and capers.
The story
Ghiotta suggests something delicious enough to make you greedy, and the sauce is good enough that Messina cooks it with stockfish (pesce stocco) too. It comes together in half an hour, and any leftover sauce is excellent with pasta the next day.
Ingredients
Method
1Make 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.
2Cook 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.
3Serve
Scatter with herbs and a thread of raw oil and serve with bread for the sauce.
Tips for success
- Some cooks dust the steaks in flour and sear them before adding them to the sauce, which thickens it slightly.
Variations
- Add a handful of raisins and pine nuts for a sweeter, Palermo-leaning version.
- Use tuna, cod or monkfish.
Making ahead and storing
Keeps for a day in the fridge.
What to drink
An Etna Bianco, or a light red such as Frappato.
Pesce spada alla ghiotta: your questions
Can I use frozen swordfish?
Yes. Thaw it in the fridge and pat it dry before cooking.
Cooked it? Show us.
We are building this collection from real kitchens, not stock photos. If you make Pesce spada alla ghiotta, send us a photograph of your plate and, with your permission, we may feature it here with your name.
Send your photo →More from Messina: Pasta ’ncasciata