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Swordfish Cote-d`azur

1 tb Olive oil
1 lb Swordfish steaks (4-6 pieces) (up to 1-1/2)
4 Tomatoes, peeled and quartered
1 pn Fennel seed
1 pn Thyme
1 sm Bay leaf
1/2 Clove garlic, crushed
4 Peppercorns
1/2 ts Salt (optional)
1/2 ts Saffron
1 c Dry white wine
1 Lemon


Oil a large skillet and place over medium heat. Place fish in the skillet. Add tomatoes, fennel, thyme, bay leaf, garlic, peppercorns, salt, and saffron. Stir in the wine and bring to a boil.


Cover and simmer for 10 minutes, or until fish is well cooked but still firm.


Cool fish in cooking liquid. Serve fish cold with 4-6 tablespoons of cooking liquid. Garnish with thin slices of lemon and serve.



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