Swordfish Provencal
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
42
Sourness
43
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Fennel (chopped 1 bulb)1 tsp
Garlic (minced)2 tbsps
Chicken Stock2 tbsps
White Wine (good dry)2 tbsps
Capers (drained)1 tbsp
Unsalted ButterDirections:
1
Watch how to make this recipe
2
For the sauce, heat the olive oil in a large (12-inch) saute pan
3
Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft
4
Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced
5
Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper
6
Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened
7
Add the chopped basil, capers, and butter and cook for 1 minute
8
Meanwhile, prepare a grill with hot coals
9
Brush the swordfish with olive oil and sprinkle with salt and pepper
10
Grill over high heat for 5 minutes on each side until the center is no longer raw
11
Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil
12
Serve hot or at room temperature