Spicy swordfish on leek cream.
The spices of the East meet the Mediterranean swordfish, in an explosion of flavors that enchants.
I created this dish as is my habit by pairing vegetables with carbohydrates and proteins, seasoning everything with aromas and in this case with spices.
This dish, with an elegant presentation, can enrich your table on a festive day.

Recipes thought for you.

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: International
Seasonality: All Seasons

Ingredients

Let’s go shopping

2 1/2 cups leek
1/2 cup onion
1 1/2 cups carrot
1 stalk celery
1 lb swordfish
to taste curry
to taste sweet paprika
3 tbsp extra virgin olive oil
to taste salt
to taste pepper

Tools

Cutting Board
Pan
Knife
Wooden Spoon

Preparation of Spicy Swordfish on Leek Cream

Start by washing and peeling all the vegetables.
Cut them into pieces, but the onion smaller.
In a non-stick pan, put a splash of oil and the coarsely chopped onion, and let it fry for 3 minutes.
Then add all the vegetables and let them brown for another 2 minutes, always stirring.
After the time, add a glass of water,
salt and pepper
And let it cook.
Put a teaspoon of sweet paprika
a little bit of curry, depending on if you want it strong or delicate
Cover and continue cooking until the potato and carrot are tender.
When cooking is finished, take half of the vegetables, transfer to a bowl, and blend them.
Keep them warm.
I am sure you have chosen some fresh swordfish.
Choose slices, remove the central bone if any, and the skin
Cut them into cubes about an inch in size.
And add it to the remaining vegetables in the pan.
Mix gently, and let it cook uncovered for 2 minutes, please no more.
Serve in a bowl with the vegetable cream underneath, and the fish on top, finish with a drizzle of extra virgin olive oil.
Here is your Spicy Swordfish on Leek Cream.