Swordfish stew with potatoes and peas

Ingredients

For 1 serving

• Swordfish160 g
• Potatoes150 g
• Peas100 g
• Tomato passata150 g
• Onion40 g
• Extra virgin olive oil12 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: April – June

Method

1. Peel and chop the onion; peel the potatoes and cut them into cubes of about 1.5 cm; skin the swordfish and cut it into chunks of about 3 cm.
2. Heat the oil in a saucepan over medium-low heat and soften the onion for 4–5 minutes, until translucent.
3. Add the potatoes, peas, passata, a splash of water and a pinch of salt; cover and cook for 15 minutes over medium-low heat, stirring now and then, until the potatoes are almost tender.
4. Add the swordfish, stir gently and cook for another 8 minutes over low heat, covered, until the pieces are opaque and the potatoes soft.
5. Turn off the heat, finish with torn basil, season with salt and black pepper and serve.