2 lb Swordfish 2 Onion 2 Celery stalk 2 Carrot, small 1 Garlic clove; mashed 1 tb Capers; mashed 1 Clove 1 Bay leaf 1 Parsley root; 2 inches 1/4 c Olive oil 1 c Wine, white Salt; to taste Pepper; to taste Approx. Cook Time: 0:25 Saute all vegetables and seasonings in olive oil until vegetables are tender. Stir in wine, correct seasoning and boil for 2-3 minutes. Cut swordfish into finger size pieces and add to the sauce. Cook for 15 minutes stirring very carefully. Serve in a ring of buttered noodles.
How To make Swordfish Bolognese's Videos
Swordfish alla Bagnara Recipe - Lidia’s Kitchen Series
Swordfish alla Bagnara - The fishermen of Bagnara, a beautiful port on the Calabrian coast just north of the Strait of Messina, are renowned for their skill in catching the magnificent swordfish that migrate to this corner of the Tyrrhenian Sea every year. In this episode, Lidia is sharing with us the simplest way to cook Swordfish alla Bagnara, made with an aromatic mix of lemon, capers and garlic.
Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes Make sure to SUBSCRIBE, and hit the Bell icon on HOME page to get notified of latest releases.
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Jacques Pépin's Healthy Swordfish Steak with Spicy Yogurt Sauce Recipe | KQED
This week's episode of Today's Gourmet with Jacques Pépin features a healthy grilled swordfish steak recipe, how to make turkey soup with vegetables, and rice pudding with fruit sauce for dessert.
Along the way, Jacques shares kitchen tips and tricks, including how to choose a good cut of fish.
In This Episode: 00:00: How to make grilled swordfish steak 3:16 Turkey soup with vegetables recipe 10:04 Spicy yogurt sauce recipe 15:19 Creamy rice pudding recipe
Today's Gourmet with Jacques Pépin - Full episode Season 3, Episode 316, 1994. Unconventional Cook Subscribe to watch a new Jacques Pépin video every Wednesday:
About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
OOTB Episode 201 Rigatoni with Swordfish Ragu
A Mediterranean-influenced swordfish ragu with rigatoni pasta. Packed with zesty, salty flavors and succulent chunks of swordfish.
Vegetarian mushroom bolognese: Get Éric Ripert’s recipe
With the help of Shania Twain, Éric Ripert shares his recipe for a vegetarian mushroom bolognaise.
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SWORDFISH with HUNGARIAN PEPPER STEW
Swordfish, a fish variety that we tend to forget, served with a yummy Hungarian vegie stew
Peperonata with Grilled Swordfish | Everyday Gourmet S8 E6