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I've been perfecting this swordfish stew for years, and it's become a family favorite. Rich flavors meld together in a hearty, satisfying dish that's surprisingly easy to make. Tender chunks of swordfish swim in a savory broth alongside crisp vegetables, creating a perfect balance of textures. Whether you're looking for comfort food or aiming to impress dinner guests, this recipe delivers. Trust me, once you've tried it, you'll be hooked – pun intended! Let's dive into this ocean-inspired culinary adventure.
Ingredients for Swordfish Stew
- Swordfish steaks: Swordfish is the star of this stew, providing a meaty texture and a mild, slightly sweet flavor.
- Olive oil: Olive oil adds richness and depth to the stew, enhancing the overall flavor profile of the dish.
- Onion: Onions bring a savory sweetness and depth of flavor to the stew, creating a flavorful base for the dish.
- Garlic: Garlic adds a pungent, aromatic flavor to the stew, enhancing the overall taste and aroma of the dish.
- Tomatoes: Tomatoes provide a tangy sweetness and acidity to the stew, balancing the richness of the other ingredients.
- Fish stock: Fish stock infuses the stew with a deep seafood flavor, adding complexity and depth to the dish.
- Potatoes: Potatoes add a hearty texture and help thicken the stew, making it more satisfying and filling.
- Parsley: Parsley adds a fresh, herbaceous note to the stew, brightening up the flavors and adding a pop of color.
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Essential Tools and Equipment
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the swordfish steaks and chopping the vegetables.
Swordfish Stew Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 lb Swordfish steaks cut into chunks
- 2 tbsp Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 cup Tomatoes diced
- 2 cups Fish stock
- 1 cup Potatoes diced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Fresh parsley chopped
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Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Add diced tomatoes and cook for another 5 minutes.
- Pour in fish stock and bring to a simmer.
- Add diced potatoes, salt, and black pepper. Simmer for 20 minutes.
- Add swordfish chunks and cook for another 10 minutes, or until fish is cooked through.
- Garnish with chopped fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: Caribou Stew Recipe
Can You Make Swordfish Stew in Advance?
Make Ahead Instructions
- Prepare the stew as directed, but do not add the swordfish.
- Let the stew cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew and add the swordfish to cook.
Freezing Instructions
- Prepare the stew without adding the swordfish.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator, reheat, and add the swordfish to cook.
Swordfish is a meaty fish that holds up well in stews, making it a great choice for hearty dishes like this swordfish stew recipe.
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