PALERMO-STYLE SWORDFISH

You will need a large piece of swordfish cut from the lower part of the fish between the stomach and the tail for this tasty dish from Manfredi Barbera in Palermo, Sicily. Ask the fishmonger to cut the slice about 5cm thick.

Ingredients:
1 slice of swordfish
Barbera Monocultivar Denocciolato extra virgin olive oil
White wine
Pachino tomatoes, cut in half
Black olives
Capers
Salt
Fresh oregano

Method:
Brush the slice of swordfish all over with the olive oil and place in a casserole dish. Add a splash of white wine and cover with halved tomatoes, black olives and capers and season with salt. Drizzle plenty more olive oil over the fish.
Place in the oven at 180 degrees for about 15 minutes for each kilogram of fish. Once the fish is cooked remove from the oven and add a pinch of fresh oregano and some more olive oil.

GABRIEL GATÉ’S ITALIAN SEAFOOD STEW

This really easy to prepare but delicious fish stew was devised by popular Australian television chef, Gabriel Gaté, especially for Ken and Judy Dugan at Cobram Estate on the Murray River in northern Victoria.

Ingredients:
Cobram Estate extra virgin olive oil
1 small onion, finely chopped
½ teaspoon anise seeds
1 clove garlic, crushed
¼ cup chopped parsley
½ cup dry white wine
400g can of tomatoes
4 anchovy fillets
1 tablespoon pine nuts
20g dried porcini mushrooms, soaked in a cup of cold water for 1 hour
1 kg mixed seafood, fish and shellfish
salt and freshly ground black pepper

Method
Heat 4 tablespoons of the olive oil in a large non-stick saucepan over a medium heat. Add the onions and anise seeds and stir fry for 3-4 minutes without browning. Stir in the garlic, parsley, wine and tomatoes and simmer for 2 minutes.
Meanwhile puree together the anchovies, pine nuts and drained porcini mushrooms and add to the pan.
Place the seafood in the pan and season with salt and pepper. Shake the pan to cover the fish with the sauce. Then cover the pan with foil and a lid and cook for about 15 minutes or until the fish is tender. Baste the fish with the sauce once or twice during the cooking time.
Just before serving drizzle with plenty more Cobram extra virgin olive oil. Serve with crusty bread.

BALSAMIC BRAISED CHICKEN THIGHS

This unusual and well flavoured recipe comes from Cal Orey’s book The Healing Powers of Olive Oil. She uses Spectrum Naturals organic extra virgin olive oil but if you cannot buy this then use any well-flavoured organic olive oil. The recipe serves 6 people.

Ingredients:
2 pounds boneless, skinless chicken thighs
¼ teaspoon organic sea salt
¼ teaspoon freshly ground pepper
2 tablespoons organic extra virgin olive oil
1 cup diced onion
¾ cup organic balsamic vinegar
1 teaspoon fresh thyme
1 bay leaf
½ cup organic chicken stock
2 tablespoons organic honey

Season the chicken thighs with salt and pepper. Heat a large skillet over medium-high heat. When hot, swirl with the 2 tablespoons olive oil, and brown the chicken on all sides. Remove the chicken to a plate and sauté the onions until deeply browned.
Deglaze the pan with1/4 cup balsamic vinegar. Stir in the minced thyme, ground pepper, bay leaf, remaining balsamic vinegar, chicken stock and honey. Bring to the boil and return the thighs to the pan. Reduce the heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until the chicken is cooked through and the sauce has become concentrated. Served with roasted carrots.