Swordfish alla Livornese

Swordfish alla Livornese

Pesce spade alla Livornese

By
From
Tuscany
Serves
4
Photographer
Helen Cathcart

Livorno is a port on the west coast of Tuscany. It might not be an obvious destination while holidaying in Tuscany but it has a fabulous, huge market not only for fish but everything else you could imagine. We love going there to sample and buy all sorts of ingredients to bring home. We often seem to be the only tourists and I love to watch all the locals buying their fresh seafood. Cooking fish alla Livornese means to fry the fish first, then serve it with a tomato and garlic sauce. The potatoes are optional but do help to fill up our hungry teenage boys.

Ingredients

Quantity Ingredient
400g potatoes, peeled and cut into approx. 2 cm dice, (optional)
2 garlic cloves, peeled
10g parsley, hard stems removed
a little parsley, roughly chopped, to serve
fresh red chilli, to taste
or 1/4 teaspoon dried chilli flakes
salt, to taste
5 tablespoons extra-virgin olive oil
250g Homemade tomato sauce
or Fresh tomato passata
200ml warm water
1 tablespoon capers, rinsed
small handful black olives
freshly ground black pepper
4 swordfish steaks, around 2 cm thick
‘00’ or plain flour, for dredging

Method

  1. If you’re serving the fish with potatoes, put them in a pan of salted water, bring to the boil, and cook until just tender. Drain and set aside.
  2. Make a battuto by finely chopping together one of the garlic cloves with the 10 g parsley, the chilli and a good pinch of salt. Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium heat and add the battuto. Fry for 2–3 minutes. Add the tomato sauce or passata and water and bring to the boil. Reduce the heat and cook for 10 minutes. Add the capers and the olives, heat through and taste for seasoning.
  3. Meanwhile, season the fish steaks on both sides and dust them all over with flour. Heat the remaining oil in a large non-stick frying pan over a medium heat and sear the fish steaks for 2–3 minutes on each side. Using tongs, gently remove the swordfish from the pan and add it to the sauce. Cook for around 10 minutes. Take the fish out of the pan with tongs and set aside on a warm plate.
  4. Add the potatoes to the pan, with a little more hot water if the sauce is very thick. Cook the potatoes for five minutes and then put the fish back into the pan. When the sauce is bubbling hot, serve straight away with the extra parsley on top.
Tags:
Italy
Italian
Caldesi
Tuscany
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