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Pasta with Swordfish, Fennel and Tomatoes

Fettuccine.Inn's picture
  Olive oil 2 Tablespoon
  Shallots 2 Medium, chopped fine
  Garlic 2 Clove (10 gm), chopped fine
  Fennel bulb 6 Ounce, cut into 1/2-inch pieces
  Canned salt free tomatoes with juice 16 Ounce
  Salt free fish stock 1⁄2 Cup (8 tbs)
  Double concentrate tomato paste 1 Tablespoon
  Chopped fresh italian parsley 1 1⁄2 Tablespoon
  Sugar 1 Tablespoon
  Dried marjoram 2 Teaspoon
  Lemon juice 2 Teaspoon
  Fennel seeds 1 Teaspoon (Whole)
  Bay leaf 1
  Swordfish fillet 1⁄2 Pound, cut into 1/2 inch pieces (Fresh)
  Pasta 1 Pound, cooked, drained

In a large saucepan or skillet, heat the olive oil over moderate heat.
Add the shallots, garlic, and fennel and saute about 2 minutes.
Add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, parsley, sugar, marjoram, lemon juice, fennel seeds, and bay leaf.
As soon as the sauce begins to simmer, stir in the chunks of swordfish.
Continue simmering until the sauce is thick but still fairly liquid, 10 to 15 minutes.
Spoon over cooked pasta.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 649 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 22.5 mg7.5%

Sodium 403.5 mg16.8%

Total Carbohydrates 100 g33.2%

Dietary Fiber 8.3 g33.2%

Sugars 11.5 g

Protein 29 g57%

Vitamin A 30.2% Vitamin C 51%

Calcium 13.6% Iron 32.3%

*Based on a 2000 Calorie diet

Pasta With Swordfish, Fennel And Tomatoes Recipe