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Spanish Swordfish Stew | Hearty with Potatoes
(0)
45 min
Under an hour
Gurkerl Küche
Ein wärmender andalusischer Fischeintopf: Saftige Schwertfisch-Würfel geschmort mit zarten Erdäpfeln, rotem Paprika und aromatischem Knoblauch in einem feinen Weißwein-Fischfond.
Preparation method
Preparation
Peel the potatoes and snap them into bite-sized pieces (traditionally cut into slightly with the knife blade and snapped off so the released starch thickens the sauce). Finely chop the onion and garlic. Deseed the red bell pepper and cut into strips. Quarter, deseed, and dice the tomatoes.
Pat the swordfish steaks dry, remove the skin, and cut into cubes of about 3 cm. Season lightly with a little salt and pepper.
Cooking & Finishing
Heat 30 ml of olive oil in a braising pot. Sear the swordfish cubes on all sides over high heat for 1 to 2 minutes, then remove immediately and set aside on a plate - the fish will finish cooking later.
Chef's tip
Cut into the potatoes slightly with the knife and snap them off instead of cutting straight through. This Spanish technique releases starch and thickens the sauce naturally.
Add the swordfish cubes right at the very end and let them cook only briefly. This keeps the delicate meat wonderfully tender and juicy.
Ingredients
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