Saffron-Infused Swordfish Delight
Swordfish’s robust texture pairs exquisitely with the unique flavors of saffron in this delightful dish. This is a personal favorite of mine, inspired by the culinary offerings at Bar Bahia on the picturesque waterfront of Cádiz.
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 2 tablespoons finely chopped onion
- 1 garlic clove finely chopped
- 1 tablespoon finely chopped green frying peppers
- 2 tablespoons peeled and finely chopped tomato
- 1 bay leaf
- 2 tablespoons brandy
- 1/4 cup chicken or vegetable broth
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 1/8 teaspoon grated or ground nutmeg
- Several saffron threads
- 3/4 pound swordfish cut into 1 1/2-inch chunks
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Add the onion, garlic, and frying pepper, and cook, stirring, until they become softened, which should take about 5 minutes.
- Stir in the tomato and bay leaf, continuing to cook until the tomato softens and its juices are released, which will take an additional 2 to 3 minutes.
- Stir in the brandy, broth, salt, pepper, nutmeg, and saffron threads.
- Continue to cook for an additional 5 minutes.
- (You can prepare the sauce in advance and reheat it before adding the swordfish.
- )
- Add the swordfish chunks to the skillet, cover it, and cook for 10 minutes more.
- Remove and discard the bay leaf.
Notes & Wine Advice
Serve your saffron-infused swordfish hot, reveling in the delightful flavors.