Swordfish with tomatoes, capers and olives

    50 min

    This light fish stew is a quick and easy to prepare crowd pleaser, featuring the fragrances and flavours of summer.

    2 people made this

    Serves: 4 

    • 50g capers packed in salt
    • 600g swordfish
    • 12 fresh basil leaves
    • 1 tin peeled plum tomatoes
    • 3 to 4 tablespoons olive oil
    • 1 clove garlic, crushed
    • 2 pinches dried oregano
    • salt and pepper to taste
    • 100g pitted black olives, halved and rinsed

    Prep:20min  ›  Extra time:30min soaking  ›  Ready in:50min 

    1. Rinse the salt off the capers and soak them in hot water for about 30 minutes. Strain and rinse them again in cold water.
    2. Remove the skin from the fish and cut in smallish cubes and season with salt.
    3. Stack the basil leaves, roll them and slice them in ribbons. Drain the tomatoes into a bowl and crush them with your hands.
    4. In a frying pan, heat the olive oil with the garlic clove. Remove the garlic clove once it has turned golden. Add the cubed fish and once it has changed colour from light pink to light beige, remove it with with a slotted spoon and set aside. It should take about 2 to 3 minutes and the fish should still be raw inside.
    5. To the pan, add the crushed tomatoes, oregano and half the basil. Let the tomatoes simmer for about 15 to 20 minutes. Season with salt and pepper. You are looking for a bright, somewhat raw tomato taste, but not watery.
    6. Add the olives and capers and cook for another 10 minutes. Add the fish, turn the heat off and cover for a few minutes to finish cooking the fish. When ready to serve, finish with the remaining basil and bring to the table.


    If you have leftovers, shred the fish coarsely with a fork and turn into a fabulous pasta sauce.

    Recently viewed

    Reviews & ratings
    Average global rating: