Overnight-Marinated Swordfish Stew

• 분량: 6 servings
• 총 시간: 2 hours 25 minutes

재료

2 pounds swordfish steak, preferably in one piece

Fine salt

Freshly ground black pepper

1 large yellow onion (12 ounces), halved and thinly sliced

1 pint (12 ounces) cherry tomatoes, cut in half

5 medium cloves garlic, lightly crushed

1 cup pitted Gaeta or Kalamata olives

5 fresh bay leaves

1 tablespoon minced fresh oregano

½ cups to 0.75 cups extra-virgin olive oil

¼ cups extra-virgin olive oil

1 medium clove garlic, pressed

4 (3/4-inch) slices Italian country bread

Fine salt

방향

Marinate the fish: Place the swordfish in a Dutch oven or other heavy-bottomed pot with a lid; it should fit comfortably but snugly. Season the fish generously on all sides with salt and pepper. Cover the fish with the onion, tomatoes, garlic, olives, bay leaves and oregano. Drizzle the olive oil over everything; cover and refrigerate for 24 to 48 hours.

Make the stew: To cook the fish, remove the pot from the refrigerator and let it stand at room temperature for 45 minutes to 1 hour. Set the pot on the stovetop over low heat and cook, covered, without stirring, for about 1 hour or slightly longer, until the fish is just cooked through. Check by inserting a knife into the fish and looking at the interior flesh.

Remove from the heat and let sit for about 30 minutes. It should be warm but not piping hot at serving time. Discard the bay leaves.

Make the bruschetta: Position the top oven rack 4 to 5 inches from the broiler element and preheat the broiler. Have ready a large, rimmed baking sheet.

In a small bowl, combine the oil and garlic and let it sit for 10 minutes. Arrange the bread slices on the baking sheet and brush the garlic oil on one side of each slice. Lightly season with salt and broil, oiled side up, for 1 to 2 minutes, or until the slices are slightly charred around the edges and golden in the middle.

To serve, place a slice of bruschetta in the bottom of individual shallow bowls. Use a large serving spoon to scoop chunks of fish into each bowl. Spoon the stew over each serving.

영양 정보

• 1회 제공량: Per serving (5 ounces of
• 칼로리: 579
• 지방 전체: 41 g
• 포화 지방: 7 g
• 콜레스테롤: 100 mg
• 나트륨: 530 mg
• 탄수화물 전체: 20 g
• 식이섬유: 3 g
• 총 당류: 5 g
• 단백질: 33 g