Rice with swordfish and olives

Rice with swordfish and olives
Rice with swordfish and olives 5 1 Stefano Moraschini

Instructions

02008 RICE with SWORDFISH and olives: 2008 Code INGREDIENTS for 4 people: 400 g of fresh tuna or swordfish; 150 g black olives; 100 g rice; 1 can of tomato sauce; 8 salted anchovies; 4 cloves of garlic; 1 onion; parsley; oil; salt.

Sauté in a pan with a little oil, grated onion and when slightly Golden, add the garlic and the chopped parsley, anchovies cut into small pieces and FRY for a few minutes.

Pour the tomatoes and simmer for 10 minutes longer, over low heat.

Stir rice and half a litre of water, previously boiled and cook for 10 minutes.

After add the swordfish cut into cubes, olives and bake again for 10 minutes.

Rice with swordfish and olives

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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