Ingredients
- 20 milliliters garlic
- 4 tuna swordfish
- 1 onion (chopped)
- 1 black olive paste
- 400 gr stewed tomatoes
- 200 gr artichoke hearts (frozen)
- 60 ml dry wine (white)
- 30 ml olive oil
- 3 gr oregano (dried)
Chop garlic, onion and artichokes. Heat the olive oil in a deep skillet over med. heat. Add the garlic and onion and saute stirring on occasion, until the onion is translucent, about 5 minutes. Add the artichokes, tomatoes, white wine and oregano. Bring the liquid to a simmer and season to taste with salt and pepper. Cook, covered for about 15 minutes. Stir in the olive paste and set fish on top. Cover skillet and simmer until the fish is cooked, 5-10 minutes.
