Swordfish steaks cooked in wine and tomatoes



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

  1. Fry the onion, celery, garlic and bay leaves in the olive oil until softened.
  2. 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.
  3. Poach for less than 10 minutes, or until the flesh becomes opaque, turning the slices over once.

Serve hot or cold.


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