Swordfish recipe with leek and tomato puree

Swordfish recipe with leek and tomato puree

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 15 min (COOK TIME: 15 min)

cooking sketch Easy


  • 1 tube Mutti® Double Concentrated Tomato Paste
  • 280 g swordfish, cubed
  • 120 g leek
  • 60 g extra virgin olive oil
  • 3 tbsp white wine
  • Salt and pepper
Share the ingredient list

Swordfish recipe with leek and tomato puree: Method

  1. Cut the leek into slices and brown it with oil in a nonstick pan; add cubed swordfish and white wine and allow wine to evaporate
  2. Lightly season with salt and pepper
  3. Dilute Mutti Double Concentrated Tomato Paste with a few tablespoons of lukewarm water, add it to the pan and cook for 5 minutes
  4. Serve with grilled polenta or fresh celery

Liked the recipe?

Review and share with your friends

Also made with: Double concentrated tomato paste

Choose country and language

Global site