Pasta with Swordfish, Fennel and Tomatoes Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 2 medium shallots, chopped fine | ||
| 2 medium garlic cloves, chopped fine | ||
| 6 ounces bulb fennel, cut into 1/4-by-1/2-inch pieces | ||
| 1 16-ounce can salt-free whole tomatoes | ||
| 1/2 cup rich, salt-free fish stock | ||
| 1 tablespoon double-concentrate tomato paste | ||
| 1 1/2 tablespoons chopped fresh Italian parsley | ||
| Sugar | 1 Tablespoon | |
| Dried marjoram | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Fennel seeds | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Swordfish | 1/2 pound, cut into pieces | |
| 1 pound pasta, cooked and drained | ||
Directions
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.
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.
Chef
