Second courses

“Ghiotta” Sauce of Swordfish


  • 400 gr. swordfish cut into cubes
  • ½ jar Puttanesca Tomato Sauce
  • 1 finely chopped onion
  • 300 gr. fresh tomato sauce
  • 1 teaspoon capers
  • desalted and finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 stalk of celery
  • salt and pepper


  1. Cook the onion in oil until brown, then add all other ingredients.
  2. Cook on a very low heat until the fish is soft.

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