Fish, stewed in large pieces
4 servings
30 minutes
Fish stewed in large pieces is a true embodiment of Italian culinary tradition, combining simplicity of preparation with richness of flavors. This recipe highlights the natural tenderness of swordfish enriched with aromas of saffron, cumin, and smoked paprika. Vegetables soaked in tomato sauce and dry wine create a rich broth that complements the fish's flavor, while fresh parsley adds fresh notes to the dish at the end. The dish is perfect for a cozy dinner or a festive table, served with crispy bread or light white wine. Stewing fish helps retain its juiciness, and serving it on vegetables makes each portion aesthetically appealing. This dish is a true Italian culinary masterpiece that reveals the depth of Mediterranean aromas.
1
Pour olive oil into a small frying pan and heat over medium heat. When the oil is hot, sprinkle the fish with salt and pepper and place it in the pan. Bake for 5-6 minutes without opening the lid until the fish is browned. Transfer the fish to a plate with the browned side up.
- Olive oil: 3 tablespoons
- Swordfish: 900 g
- Salt: to taste
- Ground black pepper: to taste
2
Place onion, cumin, saffron, carrot, dill, and potato in the pan. Add salt and pepper. Cook, stirring constantly, until the onion softens, about 5 minutes. Add tomato paste and smoked paprika. Simmer, stirring constantly, until the tomato paste darkens, 2-3 minutes. Pour in the wine, scraping the burnt vegetables from the bottom of the pan. Cook the sauce at a gentle simmer until it almost evaporates.
- White onion: 2 heads
- Caraway: 2 pieces
- Ground saffron: pinch
- Carrot: 3 pieces
- Dill: 1 bunch
- Tomato paste: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Red dry wine: 1 glass
3
Pour in the broth and bring to a boil. Let it cook at a strong boil until the liquid evaporates by almost a third, about 10 minutes. Reduce the heat so the sauce simmers gently. When the vegetables are almost soft after about 10 minutes, place the fish skin-side down on top of the vegetables. The crispy skin should not touch the liquid. Cook for 10-15 minutes without flipping until the vegetables and fish are done. Transfer the fish to a cutting board. Arrange the vegetables on shallow plates. Cut the fish into pieces and place it on top of the vegetables. Taste the broth and season to your liking. Pour broth over the vegetables and fish and garnish with parsley. Serve at the table.
- Meat broth: 2.5 glasss
- Chopped parsley: to taste