1 small onion, chopped
1 stalk celery, chopped
1 dove garlic, finely chopped
2 bay leaves
2 tablespoons olive oil
3 tomatoes, peeled and chopped
1 teaspoon sugar
300ml (1/2 pint) or more dry white wine
Salt and pepper
2 slices swordfish, about 250g (8oz) each, skin removed
- Fry the onion, celery, garlic and bay leaves in the olive oil until softened.
- Add the tomatoes and sugar and cook, stirring, for 1 minute. Pour in the wine, season with salt and pepper, simmer for 5 minutes and put in the swordfish.
- Poach for less than 10 minutes, or until the flesh becomes opaque, turning the slices over once.
Serve hot or cold.