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.
Easy
Ingredients
-
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
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Swordfish recipe with leek and tomato puree: Method
- 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
- Lightly season with salt and pepper
- Dilute Mutti Double Concentrated Tomato Paste with a few tablespoons of lukewarm water, add it to the pan and cook for 5 minutes
- Serve with grilled polenta or fresh celery
