The swordfish with olives, potatoes, and vodka is a recipe given to me by a fellow chef, simple to prepare and with a delicate flavor. Tender pieces of swordfish, lightly floured and pan-cooked with black olives, potatoes, parsley, and vodka. A dish that can be served any time of the year, on any occasion. Try other recipes with swordfish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.5 oz swordfish
- 8.5 oz potatoes (raw, peeled)
- 1.4 oz black olives
- 2 shots vodka
- to taste all-purpose flour (optional)
- to taste parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Knife
- Cutting board
- Peeler
- Pot
- Fork
- Colander
- Pan
Steps
To prepare the swordfish with olives, potatoes, and vodka…
Take the potatoes, peel them, wash them, and cut them into pieces about 0.8 inches, so they cook faster.
Immerse the potatoes in a pot with cold water and bring to a boil, then cook them for about 15/20 minutes over high heat from when it starts boiling again. Check the cooking by piercing them with a fork; they should not fall apart.
When the potatoes are cooked, drain them and place them in a pan with well-heated extra virgin olive oil, letting them brown slightly.
If desired, flour the swordfish slices and place them in the pan with the potatoes, cooking them for about 5 minutes, turning them on each side carefully to avoid breaking.
Add the black olives, salt, pepper, and deglaze everything with vodka (or white wine if you prefer), letting it evaporate.
Serve the swordfish hot with a sprinkle of chopped parsley.
Variations
As an alternative to vodka, you can use dry white wine.
