Swordfish Stew from the Strait, “scuzzetta e cutigghiuni”
The word “ghiotta” itself indicates it’s the best fish recipe that can exist. In a single blow, it encapsulates the entire Mediterranean Sea and its coasts. The fish, olives, capers, wild fennel, celery, and sun-ripened tomatoes.
You can travel the world and cook it elsewhere, but as you make it here with our ingredients, it won’t be the same.
Today we will prepare it the old-fashioned way with “scuzzetta e cutigghiuni,” meaning the parts of the nape and those near the tail, which are the most appropriate.
But if you don’t like bony parts, have the fish cut into 1-inch cubes, much better than slices that would become dry and chewy.

Also, with the sauce, you can dress pasta, and… it’s light.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Slow fire
Cuisine: Regional Italian
Seasonality: All seasons

702.20 Kcal

calories per serving

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Energy 702.20 (Kcal)
Carbohydrates 18.80 (g) of which sugars 2.15 (g)
Proteins 43.45 (g)
Fat 40.43 (g) of which saturated 7.06 (g)of which unsaturated 8.78 (g)
Fibers 4.47 (g)
Sodium 508.04 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go grocery shopping

14 oz swordfish (cut into cubes or from the nape or tail)
2 oz Tropea red onion
1 stalk celery
2 tbsp capers in salt (desalted)
3 tbsp green olives in brine
2 oz extra virgin olive oil
14 oz tomato sauce (rustic or chunky)
to taste basil

Swordfish Stew from the Strait

Tools

What we need to make

2 Pans
Cutting board
Strainer
Knife

Preparation of Swordfish Stew from the Strait

Have the swordfish cut into the “scuzzetta” or the “cutigghiuni,” meaning the nape part and the one near the tail, if you only want flesh, have it cut into cubes about 1 inch on each side.
These pieces are called “scuzzetta e u cutigghiuni”
Prepare a mince of Tropea red onion, desalinate the capers and green olives in brine, cut the celery stalks into pieces.
Now let’s start the recipe: In a pan, pour some extra virgin olive oil and heat it well, then quickly pass the fish pieces 1 minute on each side to seal the meat.
This operation is done to prevent the fish liquids from escaping, so the fish stays more moist and not chewy. As you seal the pieces, place them in a sieve or colander to drain any excess oil.
In another pan, put extra virgin olive oil and the minced ingredients, and cook for about 3 or 4 minutes.
Add the fish and brown it again for 1 minute on each side, turning it several times.
Pour in the tomato sauce, without adding salt. Cover with a splash guard and continue cooking the sauce. Once it starts boiling, lower the heat and cook for 20 to 30 minutes.
Swordfish Stew from the Strait is ready. Enjoy your meal!