|4 tbsp olive oil
3 shallots, chopped
2 garlic cloves, chopped
225g / 8 oz canned chopped tomatoes
1 tbsp tomato paste
650g / 1lb 7 oz potatoes, sliced
250ml / 9 fl oz vegetable stock
2 tbsp lemon juice
1 red pepper, de-seeded and chopped
1 orange pepper, de-seeded and chopped
20 black olives, pitted and halved
1 kg / 2 lb 4oz swordfish steak, skinned and cut into bite-sized pieces
salt and pepper
parsley springs and lemon slices, to garnish
Heat the oil in a saucepan over a low heat, add the shallots and cook, stirring frequently, for
4 minutes, or until softened. Add the garlic, tomatoes and tomato paste, cover and simmer gently
for 20 minutes.
Meanwhile, put the potatoes in an oven proof casserole with the stock and lemon juice. Bring to
the boil, then reduce the heat and add the peppers. Cover and cook for 15 minutes.
Add the olives, swordfish and the tomato mixture to the potatoes. Season with salt and pepper.
Stir well, then cover and simmer for 7-10 minutes, or until the swordfish is cooked to your
Remove from the heat and garnish with parsley sprigs and lemon slices.