The coastline of Apulia stretches for miles and is home to many inlets that harbor the local Pescatore, or fisherman. Forming the heel of Italy’s “boot” the region is known for it’s cucina povera cuisine. Pastas resplendent with vegetables and often times the freshest of today’s catch find their way to tables. And of course many times, there are spicy chiles at play.
Today we’re featuring a recipe that has been passed down from relatives that hailed from the Bari province of Apulia. With a touch of Calabrian chile flakes and a few ounces of Chorizo, the dish is plenty spicy – but you can easily modify to suit your tastes.
2 Swordfish Steaks
8 Large Sea Scallops
1/2 link Chorizo, diced small
1 Small Can Italian Cherry Tomatoes
1 Green Bell Pepper, chopped
1 Vidalia Onion, chopped
2 cloves garlic, smashed
Chile flakes to taste
Dry white wine
The idea of this recipe is to use whatever the fish monger has been brought fresh that day. So if something doesn’t look great, substitute. Use clams or mussels for the shrimp. Use Sea Bass or Monk fish for the Sword.
Start by add a few table spoons of extra virgin olive oil in a heavy bottomed pan. Season with red chile flakes and over medium heat, sear the Swordfish steaks. Cook them for 2-3 minutes per side, remove and set aside.
|~ Searing the Swordfish in chile flakes ~|
Once that’s finished, add the onions, garlic, and peppers and saute until softened – about 10 minutes. Deglaze the bottom of the pan with a splash or two of white wine, and scrape up the brown bits that have formed. Add the tomatoes and reduce heat to low and simmer for 10-15 minutes until it all comes together as a broth.
|~ This is immediately after deglazing and adding the tomatoes. Smash the whole cherry tomatoes up with tongs or the back of a wooden spoon. Eventually they’ll break down and form a broth ~|
Add the Chorizo and stir through simmering for an additional 5 minutes to allow the flavors to meld. Season with salt and pepper and add more chile flakes if you like. In Puglian fashion, I threw in a few handfuls of peppery Arugula, but you can modify that as you wish.
|~ Note how the broth has reduced and thickened slightly. The tomatoes have broken down and the Chorizo has been added ~|
Finally, add the scallops and the shrimp and stir through until cooked – about 4 minutes. No more. Return the Swordfish to the pan and warm through, about 1-2 minutes more. Everything will be done at this point, so you can plate and serve immediately.
|~ You can see all three types of fish in this photo, immediately before plating ~|
And finaly, the Chef’s Plate. We served this with Thomas Jefferson’s Spring Peas and some crusty bread to soak up the broth in your plate!
|~ Succulent Scallops & Tender Shrimp atop Swordfish – all deliciously spicy! ~|
November 17, 2014