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Swordfish in Saffron Sauce


1 tablespoon olive oil
1/4 cup fine chopped onion
1 minced clove garlic
2 tablespoon skinned and finely chopped tomato
1 bay leaf
1/4 cup Spanish brandy/cognac
1/4 cup strong chicken broth
Salt and fresh ground pepper
Grated nutmeg
Several strands saffron
3/4 lb swordfish/shark cut in 1 1/2 inch cubes
2 cups hot drained cooked brown rice

Heat oil in shallow casserole and sauté onion and garlic until onion is wilted. Add tomato and bay leaf; cook for one minute. Stir in brandy/cognac, broth and seasonings to taste. Add fish; cover and cook for 10 minutes. Remove bay leaf before serving over brown rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.