"Agghiotta" of Swordfish
Prep. Time: 40 minutes
Ingredients: -6 slices of Swordfish -150 gr. of green olive stoneless -600 gr. tomatoes diced -300 gr. of peas -50 gr. of pine-seed -50 gr. of raisins -80 gr. olive oil -50 gr. of flour -some leaves of basil and bay -4 threads washed, minced and salted anchovies -2 onions –1 stem of celery -2 cloves of garlic -100 gr. of capers -salt and pepper to taste.
Directions:
Dredge slices of fish through flour, and in the meantime brown the garlic, with
oil, in a pot: when it is ready, remove and place in the same pot the swordfish.
Fry it on both sides. After that, place it in a sheet of blotting paper and keep
it warm. Sliced the onion and the celery and saute in the same oil,
adding a lot of washed capers, the green olives cut to piece, and the 4
anchovies. Cook some minute and add the tomatoes diced. Now, to coat the
heat-resistant pan with butter, put the six slices of Swordfish, add peas,
together leaves of bay and basil, salt and pepper to taste and pour sauce over
and bake in an oven very warm.