Ingredients
2 swordfish fillets, skinless and boneless), 2 tablespoons of salt, 1 teaspoon of black pepper, 4 liters of water, 2 tablespoons of olive oil, 2 medium-sized onions, diced, 4 cloves of garlic, minced, 5 medium-sized tomatoes, peeled and seeded, cut into cubes, 1 cup of olive oil, 15 leaves of parsley, 3 tablespoons of chopped fresh cilantro
Ingredients
2 swordfish fillets, skinless and boneless), 2 tablespoons of salt, 1 teaspoon of black pepper, 4 liters of water, 2 tablespoons of olive oil, 2 medium-sized onions, diced, 4 cloves of garlic, minced, 5 medium-sized tomatoes, peeled and seeded, cut into cubes, 1 cup of olive oil, 15 leaves of parsley, 3 tablespoons of chopped fresh cilantro
Preparation
1
Cut off the heads of the swordfish and reserve
Cut the rest into 4-centimeter pieces
Temper these pieces with half of the salt and pepper
2
Place the heads in a large pot with the water and remaining salt
Cover and cook for 20 minutes
In a frying pan, heat the olive oil and sauté the onion and garlic until golden brown
Add the tomato and stir until softened
Remove from heat and add to the pot with the swordfish heads
Simmer for an additional 15 minutes
3
On one side, heat the olive oil in a separate pan and fry the swordfish pieces
Drain well and transfer to the pot with the stew
Add parsley, cover the pot, and simmer for an additional minute
Remove the heads and serve with slices of bread
Sprinkle with cilantro and serve
Serves 6
Calories 330 per serving
Easy
