Poached Swordfish in the Style of Izmir

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Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

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Here’s a superb clay-vessel rendering of the Black Sea style of cooking called bugulama— a method of poaching fish. A rich, poaching liquor of grated tomatoes, hot pepper, and cream is the cooking medium, with fresh oregano and freshly ground pepper added at the end.

This is another recipe I found at the restaurant Kasibeyaz, yielding one of the best swordfish dishes I’ve ever eaten—moist, succulent, and brightly flavored. Serve in the same clay vessel in which you’ve cooked