- 1 tube Mutti Double Concentrated Tomato Paste
- 28 g swordfish, cubed
- 120 g leek
- 60 g extra virgin olive oil
- 3 tbsp white wine
- Salt and pepper
Cut the leek into slices and brown it with oil in a nonstick pan; add cubed swordfish and white wine and allow wine to evaporate. Lightly season with salt and pepper.
Dilute Mutti Double Concentrated Tomato Paste with a few tablespoons of lukewarm water, add it to the pan and cook for 5 minutes.
Serve with grilled polenta or fresh celery.