Swordfish with Tomato, Potatoes, Olives & Capers (Stewed Swordfish)
Pesce Spada alla Messinese

1 ½ pounds Swordfish (cut into 1 inch cubes seasoned with salt and pepper)
2 cups tomatoes (canned and crushed)
1 red onion (skin removed and cut into 1 inch dice)
2 cloves garlic
1 tablespoon capers (coarsely chopped)
¼ cup green olives (pitted and coarsely chopped)
1 tablespoon sage (chopped)
1 tablespoon parsley (chopped and at the end)
2 cups white wine
1 tablespoon butter (add at end)
½ lemon (stewed in sauce, then removed before serving)
¼ cup olive oil
2 Yukon gold potatoes (diced into 1 inch cubes)
1 cup water (if needed)

In a non-reactive pot add the olive oil and heat until almost smoking approx. 2-3 minutes.
Add the onions
Cook for 2 minutes stirring so they don't burn
Add potatoes and stir
Cook for 2 more minutes
Add the garlic, sage, capers, olives, and tomatoes
Stir thoroughly until mixed
De-glaze the pan with the white wine and lemon
Add salt and pepper to season
Cover and turn heat down to low and simmer for 15-20 minutes, or until the potatoes are tender
Add more water if the liquid has reduced too much (it should be a little saucy)
Then add the swordfish and cook for 8-10 minutes until the swordfish is done
Add the parsley and serve

Wine Recommendation:
Bolla Bardolino or Bolla Le Poiane Valpolicella Classico DOC or Valpolicella
To learn more about Bolla Wines of Italy visit Bolla.com.
Live passionately, but drink responsibly.