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Swordfish with tomatoes and capers from The Barefoot Contessa Cookbook by Ina Garten

  • basil
  • canned tomatoes
  • capers
  • chicken stock
  • fennel
  • garlic
  • onions
  • swordfish
  • white wine

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)

Notes about this Recipe

  • Laura on August 06, 2011

    We really liked this alot. Delicious and simple. The sauce flavors were excellent. However, next time I make it I will increase by half the amount of tomatoes -- the proportion of onions/fennel seemed to overwhelm the tomatoes. The swordfish steaks I had were slightly smaller than those called for in the recipe and so I cut back on the cook times just a bit. The fish came out perfectly cooked. This sauce would be great with other white-flesh fish as well.

  • Breadcrumbs on December 22, 2010

    p. 136 - Oct 2010 -The sauce was really delicious. I used the food processor to chop the veggies to speed up the process, especially since fennel is so hard...much easier in the fp. I really liked the impact that the inclusion of one tbsp of butter made to the sauce. I tasted it just prior to the addition and though it was a small amount, the butter really seemed to round out the flavours and kill any acidity from the tomatoes. Made again in December and dish was even better w addition of sweet yellow pepper and olives and anchovy paste. Excellent, will make again.

  • mirage on June 26, 2010

    Anne made - it was very good

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