Swordfish with Broad Beans

    25 minutes

    This is a southern Italian dish where swordfish is simmered in wine with broad beans (fava beans). You can use other firm fleshed ocean fish as well.

    19 people made this

    Serves: 4 

    • 3 tablespoons olive oil, divided
    • 1 tablespoon fresh lemon juice
    • salt and pepper to taste
    • 600g swordfish, cut into chunks
    • 1 small onion, chopped
    • 1 teaspoon plain flour
    • 1 1/2 cups (375ml) dry white wine
    • 500g broad beans, fresh or tinned
    • 1 bunch fresh parsley, chopped

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium bowl, mix together 2 tablespoons of the olive oil, the lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
    2. Heat the remaining olive oil in a large frypan over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan and set aside.
    3. Stir the flour into the frypan; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan and add the beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (13)


    Altered ingredient amounts. Didn't use the broadbeans...and didn't really have anything else that might've worked. I think using only the parsley was fine though the broadbeans would prob extend the dish more.  -  03 Apr 2009


    Looks and tastes special but takes no time to make.  -  03 Apr 2009


    maybe it was the fact that the recipe was poorly written, or that the fish is cooked too many times, but my family and I thought this dish was horrible. First off, 3 Tablespoons divided is 1½ Tbsp., yet the first line says marinate the fish in 2 Tbsp. of oil. Secondly, The swordfish was way too tough from being marinated in lemon, which partially cooks it, being fried and THEN finally being boiled in wine.. and it was ALOT of wine. No time limit was stated as to boiling it off before putting the fish back in. We had rubbery swordfish in wine. Next time, I would not fry the fish with the onions and would put it in at the very end after the wine had completey cooked off.  -  09 Sep 2002  (Review from Allrecipes USA and Canada)