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