Black Scabbard Stew of Madeira –

Black Scabbard Stew of Madeira is not heard of in north America. Peixe Espada Estufado de Madeira (as we know it)  is known more among the immigrant Portuguese.  Fresh swordfish or tuna is sometimes substituted for Black Scabbard Stew of Madeira.

Serves 6

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

1. First I heat the oil in the bottom of a medium stew pot. Then I will add the onion and sweat it until it is soft and translucent, about 3 minutes.
2. Next, I will toss in the garlic and bay leaf and chili. When the garlic becomes aromatic, give a stir to the tomatoes and bring them to a simmer over medium-low heat.
3. Pouring in the wine and giving it another stir, let it simmer for 1 more minute.
4. Season the fish with the salt, pepper and parsley before adding  the fish to the pot. Cover tightly and bring the contents to a boil over medium heat. Reduce the heat to medium low and let the stew continue for about 20- minutes. Now remove the pot from the heat. Stir the butter slowly into the stew. Serve with plenty of bread to sop up the broth.