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Swordfish Caponata Recipe
A Sicilian classic with a seafood twist, Swordfish Caponata blends tender eggplant and firm fish in a rich sweet and sour tomato glaze.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 – 6
Ingredients
- 4 eggplants
- 400 g – 14 oz swordfish
- 15 green olives – pitted and halved
- 2 tbsp capers – rinsed
- 3 tbsp extra virgin olive oil
- 140 g – 5 oz concentrated tomato paste
- 2 large onions – chopped
- 3 celery stalks – chopped
- 150 ml – 5 fl oz red wine vinegar
- 1 tbsp sugar
- salt – to taste
Instructions
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Cut the eggplant and swordfish into 3 × 3 cm – 1.2 × 1.2 inch cubes.
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Put the cubed eggplant in a bowl with cold salted water and soak for 30 minutes. Drain well, pat dry, and deep fry in hot vegetable oil until golden. Transfer to a plate lined with kitchen paper to drain the excess oil.
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Blanch the chopped celery in salted boiling water. Set aside.
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Chop the onion and place it in a frying pan. Add ½ glass of water and cook until the water has evaporated. Then add 3 tbsp of extra virgin olive oil and sauté for 1–2 minutes.
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Add the cubed swordfish and brown it well on all sides.
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Add the tomato concentrate, capers, olives, and blanched celery, along with a little of the reserved celery cooking water. Cook for about 5 minutes, or until the fish is cooked through.
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Add the fried eggplant cubes and mix gently to combine.
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Dissolve the sugar in the vinegar and add it to the caponata. Cook for a few minutes over medium-high heat, then turn off the heat and allow it to cool.
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Serve with warm cabbuci.
Recipe Notes
Swordfish Caponata is best served at room temperature or slightly chilled. After a day in the fridge, its sweet and sour flavours become more balanced and rounded.