Swordfish with leek and Mutti double concentrated tomato paste

Potato dumplings with soffritto Vegetable fritters


  • 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

How to prepare

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.