Swordfish or Shark in Tomato and Saffron Sauce

Name: Swordfish or Shark in Tomato and Saffron Sauce
Cuisine: Spanish
Ingredients: ¼ cup extra-virgin olive oil; 3 large garlic cloves, finely chopped; 1 medium-size red onion, finely chopped; 1 bay leaf; 1 ripe tomato (½ pound), cut in half, seeds squeezed out, grated against the largest holes of a grater, and skin discarded; ½ cup brandy or cognac; ½ cup brandy or cognac; Salt and freshly ground black pepper; 6 tablespoons chicken broth; Pinch of freshly grated nutmeg; Salt and freshly ground black pepper; 1¼ pounds swordfish or shark steaks, cut into 1½-inch cubes; Pinch of saffron threads, crumbled; 1¼ pounds swordfish or shark steaks, cut into 1½-inch cubes

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This is a tapa called pescado en amarillo, served at the Bar Bahía in Cádiz in Andalusia. It was collected by Penelope Casas and published in her wonderful book Tapas: The Little Dishes of Spain, and I have adapted it here.

Ingredients

Europe
Spain
Cé
Starter
Gluten-free

Ingredients

Method