Black Scabbard Stew of Madeira - Peixe-Espada Estufado de Madeira
Swordfish can be substituted for this dish or other firm fish.
- ¼ cup olive oil
- 1 large onion, chopped medium
- 2 cloves garlic or to taste, finely chopped
- 1 bay leaf
- Generous pinch of dried chili pepper or 1 small whole one, stem removed (to taste)
- 2 cups peeled, seeded, coarsely chopped tomatoes
- 1/2 cup white wine
- 2 pounds swordfish, cut chunky pieces
- Coarse salt to taste
- Fresh ground white pepper to taste
- ½ cup finely chopped parsley
- 2 tablespoons butter
- Heat the oil in the bottom of a medium stew pot. Add the onion and sweat until soft and translucent.
- Toss in the garlic and bay leaf and chili. When the garlic becomes aromatic, stir in the tomatoes and bring to a simmer over medium-low heat.
- Pour in the wine and simmer 1 more minute.
- Season the fish with the salt, pepper and parsley, then add to the pot. Cover tightly and bring to a boil over medium heat. Reduce the heat to medium low and let the stew continue for about 20- minutes. Remove from heat. Add the butter and stir slowly into the stew. Serve with plenty of bread to sop up the broth.