Swordfish and Tomato Stew

Ingredients

Swordfish steaks

4 (6 oz each)

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

4 cloves, minced

Diced tomatoes

2 cups (fresh or canned)

Tomato paste

2 tablespoons

Chicken broth

2 cups

Fresh basil

1/4 cup, chopped

Fresh parsley

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Season the swordfish steaks generously with salt and pepper on both sides.
2. In a large pot, heat the olive oil over medium heat until shimmering.
3. Add the swordfish steaks to the pot and sear for 3-4 minutes per side until golden brown. Remove the steaks from the pot and set them aside on a plate.
4. In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the diced tomatoes and tomato paste, mixing well to combine and cook for 2-3 minutes.
6. Pour in the chicken broth and bring the mixture to a gentle simmer.
7. Return the seared swordfish steaks to the pot, ensuring they are submerged in the broth. Let the stew simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Just before serving, stir in the chopped basil and parsley, adjusting the seasoning with additional salt and pepper if necessary.
9. Serve the swordfish and tomato stew hot, garnished with more fresh herbs if desired.