Swordfish with I Bell peppers

Finely slice the onion and pour it into a shallow pan with a drizzle of olive oil olive oil. Let it warm up over medium heat, stirring, until it becomes soft and slightly transparent. Avoid darkening it: the soffritto It must develop a scent and sweetness without reaching a brown color.

Cut the bell peppers Cut them into even strips and brown them in hot oil for a few minutes. Turn them gently until the surface is shiny and slightly wilted, while still maintaining a firm texture. Evenly browning them enhances their aroma before combining them with the other ingredients.

Boil the carrot until tender, then let it cool enough to handle and dice it. The cubes should be even and soft, without falling apart. This preparation allows the carrot to distribute itself throughout the pan juices without excessively altering its consistency.

Gather in shallow pan the fried onion, the bell peppers browned and the diced carrot. Pour a generous cup of tomato passataAdd the pepper and chopped parsley. Stir until smooth, then check the salt: the sauce should be smooth, fragrant, and well-blended.

Place the swordfish slices in the shallow pan, distributing them in the sauce. Stir carefully to coat them with the sauce without breaking them. Bring everything to a light simmer: the first bubbles should appear evenly, without boiling vigorously, which could dry out the bottom or flake the fish.

Lower the heat and cook for thirty minutes from the beginning of the simmer. Keep the shallow pan Bring to a gentle boil, checking the sauce occasionally: it should be soft and enveloping, while the swordfish should be cooked and well-flavored. Serve hot.

For the indicated variant, add the swordfish to the mixture of vegetables after frying it in skillet with oil. Then, cook for a shorter time: the overall cooking time is reduced by half compared to the standard preparation. Make sure the sauce is hot and evenly distributed before serving.