Swordfish in Creamy Tomato Sauce Recipe - Paula Wolfert | Food & Wine

Swordfish in Creamy Tomato Sauce

Recipe by Paula Wolfert

(81 people have added this recipe to their favorites.)

Any thick, beefy fish will work with this dish, such as sea bass, bluefish or tuna; I make it here with swordfish. The fish is cooked at low temperature in an aromatic broth spiked with tomato, garlic and oregano, allowing it to absorb the rich flavors while still remaining moist and succulent.

Pairing Suggestion

This lightly creamy, tomato-rich stew would pair well with many Turkish wines, but they’re difficult to find in the United States. Instead, look to another Mediterranean wine region, Sardinia, for a light, fresh-tasting rosé. Argiolas makes a terrific bottling: the spicy 2005 SerraLori.

Swordfish in Creamy Tomato Sauce

Recipe by Paula Wolfert

Swordfish in Creamy Tomato Sauce

Recipe by Paula Wolfert

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© Kana Okada

Swordfish in Creamy Tomato Sauce

Easy and fast, great for after work. I have mixed cooked pasta with the sauce after removing the fish, and also served fish+sauce over couscous. Delicious!

Posted by: SusanWhip on April 18, 2008

From Istanbul’s Impresario of Seafood, Pairing of the Day: May 2008
Published May 2007

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