This rustic French stew is a real crowd-pleaser, perfect served with a warm, crusty baguette. You can use any firm white fish steaks or cutlets in this recipe.
6 green onions (scallions)
1 garlic clove
1/4 cup (60ml) olive oil
1 1/2 tablespoons fresh rosemary leaves
1 tablespoon fresh lemon thyme leaves
4 x 180g (5 1/2 ounce) swordfish steaks
500g (1 pound) mixed tomatoes
1/3 cup (80ml) dry white wine
1/3 cup (55g) seeded mixed olives
- Trim onions; cut into thirds. Peel and thinly slice garlic.
- Heat oil in deep large frying pan; cook onion and garlic, stirring, until onion softens.
- Chop herbs. Season fish; add fish to pan with herbs. Cook fish about 2 minutes each side.
- Meanwhile chop tomatoes coarsely.
- Add wine, tomato and olives to pan; cook, covered, about 5 minutes or until fish is cooked as desired. Season to taste.
Prep and cooking time: 30 minutes
TIP! Serve with steamed green beans.
Reference: Australian Women’s Weekly One-Dish Dinners