Swordfish Bolognese
Submitted by wemudd
Swordfish Bolognese swaps ground meat for tender chunks of swordfish simmered in white wine with capers, garlic, and fresh vegetables. Served over buttered noodles, this 30-minute seafood spin on the Italian classic is weeknight gold.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minForget everything you think you know about Bolognese. This version trades the usual ground meat for thick, meaty chunks of swordfish that hold their own against a fragrant sauce built on sautéed onions, carrots, celery, and a generous splash of white wine.
The capers add a briny pop that plays off the richness of the fish, while a single bay leaf and clove keep things warm and aromatic without stealing the show.
Pile it all over a ring of buttered noodles and you’ve got a 30-minute dinner that feels straight out of a coastal Italian kitchen.
Chef Tips
- Cut your swordfish into uniform finger-sized pieces so they cook evenly and don’t fall apart when you stir the sauce.
- Use a dry white wine you’d actually drink. If it tastes flat in a glass, it’ll taste flat in your sauce.
- Stir gently once the fish goes in. Swordfish is sturdy but it’s not indestructible.
Ingredients
Directions
Sauté all vegetables and seasonings in olive oil until vegetables are tender.
Stir in wine, correct seasoning and boil for 2 to 3 minutes.
Cut swordfish into finger size pieces and add to the sauce.
Cook for 15 minutes stirring very carefully.
Serve in a ring of buttered noodles.
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