Swordfish Pasta

Swordfish pasta

This dish has been the centre of many lazy family lunches for one of our team members, who got this recipe from her Italian brother-in-law. The swordfish makes for a nice change to a classic tuna pasta.


  • 1 packet fettuccine
  • 2 swordfish steaks
  • 1 onion, finely chopped
  • 3 cloves of garlic, crushed
  • 5 fresh tomatoes, peeled
  • 45g tin anchovy fillets in olive oil (about 6 fillets)
  • 3 x 400g cans of crushed tomatoes
  • 2 chicken (or vegetable) stock cubes
  • 2 bay leaves
  • Sea salt and cracked pepper to taste


  1. Cook the pasta in a large pot of boiling salted water until al dente.
  2. In a large saucepan, cook the onions over a gentle heat for about 6 minutes or until they become translucent. Add the garlic and cook for a further 2 minutes.
  3. Chop the fresh tomatoes and add to the mixture. Add the tinned tomatoes and the whole anchovies. Crumble in the stock cubes. Add the bay leaves and season with salt and pepper.
  4. Allow the sauce to gently come to the boil. After 15-20 minutes, remove the bay leaves and add the swordfish and allow it to poach for 20 minutes. Once the swordfish is cooked use two forks to flake it into the sauce. Toss the sauce through cooked fettuccine and serve.

Serves 6.


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