Poached Swordfish in the Style of Izmir

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