Sword Fish alla Bagnarota Pesce Spada alla Bagnara

Bagnara is a municipality located in the province of Reggio Calabria.

A typical recipe of the area is swordfish bagnarota. Simple to prepare and very tasty thanks to the combination of typical Mediterranean ingredients such as cherry tomatoes, capers and olives, this dish brings the sun and the sea of ​​the beautiful coasts of the strait to the table.

Swordfish has been hunted in that area for centuries with a very particular fishing technique. A boat is used, the "feluca" which has a very long gangway at the stern (reaches 45 meters) where "u fureri" (the harpooner) is positioned, i.e. the one who will have to harpoon the swordfish and in the center a high tower of 20/ 25 meters where the spotter who has the task of finding it takes place.

Bagnarota swordfish

Ingredients for 4 people:

4 rather thick slices of swordfish

20 cherry tomatoes

20 pitted olives

A generous handful of desalted capers

A small red onion

2 cloves of garlic

A red pepper

A glass of white wine

Oregano to taste

Extra virgin olive oil

Preparation:

Take the tomatoes, blanch them, peel them and cut them into chunks

In a large pan, pour a drizzle of oil, bring it to temperature and add the onion cut into thin slices, the olives, the garlic passed through a garlic press, the capers and the minced chilli pepper

Fry for a few minutes then add the cherry tomatoes and half the wine

Cook over low heat for a quarter of an hour then add the slices of swordfish and the remaining wine

Season with salt, cover the swordfish with the sauce, put the lid on leaving a crack and cook for 10/15 minutes until the wine has evaporated and the sauce thickens

Serve the swordfish accompanied by the sauce, a drizzle of raw oil and a pinch of oregano

If there is some sauce left, a plate of spaghetti the next day is a must! 😃