Squatru alla Matalotta
Squatru alla Matalotta
Swordfish or dogfish cooked with olives, capers, parsley and saffron, in a simple and fragrant sauce.
Squatru alla Matalotta is a fish preparation with a sea-based character, suitable for a lunch or dinner where you want to bring to the table a tasty second course without resorting to an elaborate sauce. The recipe enhances slices with firm flesh, such as swordfish or dogfish, accompanied by the savory flavor of green olives and capers, the freshness of parsley, and the scent of saffron. The result is a balanced dish, with a firm pulp and a moist, aromatic, and slightly spicy base. Cooking in shallow pan It concentrates the flavors without weighing down the fish; the final addition of saffron preserves its color and fragrance. This preparation is listed as originating from Trapani, Sicily, and the version provided does not include tomato sauce.
Instructions
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7 steps · natural Italian voice
Desalt the capers
Soak the capers in a little hot water and let them desalt for the time necessary to reduce the excess salt. Drain them carefully before using them: they should be flavorful but not overly salty, so they blend in well with the olives, fish, and seasoning.
Prepare the dressing
Finely chop the onion and the two cloves of garlicPit the green olives and chop them into pieces; also prepare the chopped parsley. Organize all the ingredients before cooking, so that the soffritto will be able to proceed without interruptions and the fish will not remain out of the water for long shallow pan.
Brown onion and garlic
Pour the extra virgin olive oil into a shallow pan and add chopped onion and garlic. Brown them over low heat, stirring, until they become soft and lightly golden. soffritto It should release a distinct aroma but not take on a dark color, which would make the condiment bitter.
Add olives and capers
Join the soffritto Add the chopped green olives, the rinsed capers, and the chopped parsley. Stir to distribute the flavors throughout the oil, then season with salt and pepper. Let it simmer briefly, until the dressing is smooth and fragrant, but don't let it dry out.
Form the pan juices
Dilute the sauce with a little water and stir to combine the ingredients. Bring the liquid to a gentle boil: the sauce should remain thin but flavorful, enough to cook the fish without completely submerging it.
Cook the fish
20 minSystem in the shallow pan clean slices of swordfish or dogfishCover them with the sauce, then cook them for about 20 minutes, depending on the size of the slices. Cook evenly and check that the flesh is firm and opaque, while the bottom remains moist and well-bonded.
Complete with saffron
Melt the half packet of saffron in a little hot water and add it just before finishing cooking. Gently stir the stock without breaking the fish slices and let it simmer until the seasoning takes on a uniform color and a fragrant aroma.
Chef's Tips
The editors recommend adding the saffron only towards the end, dissolved in a little hot water, to preserve its aroma and color without overpowering the flavor of the fish.
Ingredients
- Ingredients for 4 people
- 4 slices of swordfish (or dogfish)
- ½ onion
- 2 cloves of garlic
- 12 green olives
- (1 tbsp) 1 tablespoon of capers chopped parsley
- ½ packet saffron extra virgin olive oil
- salt and pepper
Can't find it in the US?
- dogfishHard to find in the US
Swordfish steaks
Or: Halibut
⚠️ Automatic ingredient-based detection. Always check product labels.
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