Pesce spada alla ghiotta – Swordfish alla ghiotta
- 800 gr of swordfish
- 1 onion
- 1 garlic
- 1 celery
- flour to taste
- olive oil
- 30 gr capers
- 80 gr olives
- 10 peeled tomatoes
Flour and gently fry the swordfish and set it aside.
In a large saucepan, sauté an onion and a nice celery stick for 10 minutes.
Add capers and olives and continue for 2 minutes.
Add the peeled tomatoes, add the swordfish and cook for 30 minutes with the lid.
Enjoy your meal!