Perfect Swordfish Stew

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Needed a seafood recipe for today and found this one --several similar recipes also contained Kalamata olives so add them as well. We also put some air fryer croutons on top. Don't forget the lemon zest when serving.
  • 1 lb fresh swordfish (any white fish will work)
  • 1 can diced tomatoes
  • 1/2 cup chopped onions (quartered, or loose chopped)
  • 1/4 cup white wine
  • 1/4 cup water
  • 2 T olive oil
  • 1/4 cup chopped celery
  • 2 T dry parsley, or 1/4 cup fresh chopped parsley
  • 1 tsp salt
  • 1 tsp pepper
  • 1 jalapeno pepper, seeded and diced ( we skipped this)
  • 2 cloves garlic, diced
  • Lemon zest for garnish

  • Add all ingredients into a heavy bottomed pan, minus the fish
  • Bring to a quick boil, and then lower heat to medium
  • Heat on medium for 10 minutes
  • Cut swordfish into 1" cubes, removing and discarding the skin
  • Add the swordfish, stir to combine, and lower heat
  • Cover and let simmer for 20 minutes
  • Garnish with fresh parsley and a bit of lemon zest

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