Recipe - Swordfish Cote-D`azur

1 tablespoon Olive oil
1 pound Swordfish steaks (46
pieces) (up to 11/2)
4 Tomatoes, peeled and
quartered
1 pn Fennel seed
1 pn Thyme
1 small Bay leaf
One half Clove garlic, crushed
4 Peppercorns
One half teaspoon Salt (optional)
One half teaspoon Saffron
1 cup Dry white wine
1 Lemon

1. Oil a large skillet and place over medium heat. Place fish in the
skillet. Add tomatoes, fennel, thyme, bay leaf, garlic, peppercorns, salt,
and saffron. Stir in the wine and bring to a boil.

2. Cover and simmer for 10 minutes, or until fish is well cooked but still
firm.

3. Cool fish in cooking liquid. Serve fish cold with 46 tablespoons of
cooking liquid. Garnish with thin slices of lemon and serve.

*This recipe also works well with other firmmeated fish such as tuna and
salmon.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 15, 1998