Flatbread with Tomato, Fennel and Marinated Swordfish

AETOPITA, a focaccia-like bread from Syros, was usually prepared the day the week’s bread was baked because the wood-burning oven was fired only once a week. Flatbreads topped with olive oil, tomato and herbs or cheese are not uncommon. “These are for the children to nibble,” some island cooks told me. But aetopita is clearly a hearty dish for adults, needing no accompaniment other than a glass of cold fruity white wine. The juices from the fish, flavored with fennel, scallions, garl