Pasta with Swordfish, Fennel and Tomatoes Recipe

Pasta with Swordfish, Fennel and Tomatoes picture


Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Olive oil2 Tablespoon
 Shallots2 Medium, chopped fine
 Garlic2 Clove (10 gm), chopped fine
 Fennel bulb6 Ounce, cut into 1/2-inch pieces
 Canned salt free tomatoes with juice16 Ounce
 Salt free fish stock1⁄2 Cup (8 tbs)
 Double concentrate tomato paste1 Tablespoon
 Chopped fresh italian parsley1 1⁄2 Tablespoon
 Sugar1 Tablespoon
 Dried marjoram2 Teaspoon
 Lemon juice2 Teaspoon
 Fennel seeds1 Teaspoon (Whole)
 Bay leaf1
 Swordfish fillet1⁄2 Pound, cut into 1/2 inch pieces (Fresh)
 Pasta1 Pound, cooked, drained

Nutrition Facts

Serving size

Calories 649 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 22.5 mg

Sodium 403.5 mg16.8%

Total Carbohydrates 100 g33.2%

Dietary Fiber 8.3 g33.2%

Sugars 11.5 g

Protein 29 g57%

Vitamin A 30.2% Vitamin C 51%

Calcium 13.6% Iron 32.3%

*Based on a 2000 Calorie diet


In a large saucepan or skillet, heat the olive oil over moderate heat.
Add the shallots, garlic, and fennel and saute about 2 minutes.
Add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, parsley, sugar, marjoram, lemon juice, fennel seeds, and bay leaf.
As soon as the sauce begins to simmer, stir in the chunks of swordfish.
Continue simmering until the sauce is thick but still fairly liquid, 10 to 15 minutes.
Spoon over cooked pasta.
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