Swordfish in spicy sauce
Instructions
Peel the tomatoes and wash them; rattle off the olives and chopping.
Put in a casserole the tomatoes, anchovies and capers in small pieces.
FRY in a little oil then pour a little water and cook for 15 minutes.
Then Peel the fish and put it in the sauce.
Add the wine and cook for another 15 minutes.
Combine the parsley, salt and pepper; to thicken the sauce and serve.
Ingredients and dosing for 6 persons
- 6 slices of swordfish
- 70 == G black olives
- 5 anchovy fillets in olive oil
- 4 tomatoes
- 1 handful of capers
- Chopped parsley
- 1 glass dry white wine
- Little of olive oil
- Salt
- Pepper