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

Mediterranean Clay Pot Cooking

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 it, accompanied by freshly baked flat bread.