Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Smoked Swordfish Fusilli: A Quick and Elegant First Course
Whip up smoky swordfish fusilli — a creamy, sophisticated dish ready in just 40 minutes!
📖 What is it
Whip up smoky swordfish fusilli — a creamy, sophisticated dish ready in just 40 minutes!
🛒 Ingredients
▸ For the fusilli
- ✓ 320g fusilli
- ✓ coarse salt, as needed
▸ For the sauce
- ✓ 200g smoked swordfish
- ✓ 6 shallots
- ✓ 100ml vegetable stock
- ✓ 100ml double cream
- ✓ a small bunch of fresh parsley
- ✓ extra virgin olive oil, to taste
- ✓ freshly ground black pepper
- ✓ salt, to taste
📊 Nutritional Information
This smoked swordfish fusilli is a simple yet elegant dish bursting with flavour. The rich, smoky taste of swordfish pairs beautifully with the creaminess of double cream and the fresh aroma of parsley, creating a silky sauce that wraps every twist of pasta. Ideal for seafood lovers craving a speedy recipe that makes a real impression.
👨🍳 Preparation
- 1
Finely chop the smoked swordfish using a sharp knife or mezzaluna.
- 2
Peel and thinly slice the shallots, chop the parsley and set aside.
- 3
Heat some olive oil in a large frying pan and gently soften the shallots over a low heat until golden.
- 4
Pour in half a ladle of vegetable stock and let it simmer over a moderate heat for 10 minutes.
- 5
Add the swordfish and a handful of chopped parsley, increase the heat and cook for 2 minutes. Season with salt as needed.
- 6
Cook the fusilli in plenty of salted boiling water until just tender. Drain and transfer to the pan with the sauce.
- 7
Add a ladle of warm stock, toss everything together and fry the pasta for 2 minutes to absorb all those flavours.
- 8
Remove from the heat, stir through the cream, the remaining parsley and a good grind of black pepper. Mix well and serve immediately.
💡 Tips and Variations
For a lighter twist, swap the cream for sheep’s ricotta or Greek yoghurt. A sprinkle of zested lemon adds a lovely fresh note.
📦 Storage
- • Keep any leftovers refrigerated and consume within one day.
- • Reheat gently in a pan with a splash of milk or stock to keep the sauce nice and creamy.
🍷 Pairing
Serve alongside a glass of Sciacca Merlot — its smooth, rounded character beautifully balances the dish’s natural saltiness.
Do give this smoky swordfish fusilli a go — it’s a glorious way to bring a little Sicilian charm to your table without fuss. Perfect for sharing with loved ones, it’s bound to become a firm favourite at your dinner parties or cosy weeknight suppers. Grab your pan, relax, and savour every delicious mouthful!
Rate this recipe
Click or tap the stars to rate