Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 400 g Pumpkin
- 250 g Swordfish
- 1 Onions
- 3 ribs Celery
- 100 g Baked black olives
- 1 tablespoon Salted capers
- 30 g Pinoli
- 2 tablespoons Tomato paste
- 100 g Farina
- Peanut oil
- Extra virgin olive oil
- 1 cup of coffee Apple cider vinegar
- Chilli powder
- Peel the pumpkin and cut it into regular 2 cm cubes.
- Remove the skin and central bone from the swordfish and cut it into cubes.
- Rinse the capers under running water and chop them with a knife.
- The onion should be cut into thin layers.
- Cut the celery stalks into thin slices and blanch in salted water for 3 minutes before draining.
- Coat the pumpkin in flour.
- Heat a generous amount of peanut oil in a saucepan and, once hot, fry the pumpkin (not too many pieces at a time to avoid lowering the oil temperature) by completely immersing the cubes in the oil.
- Drain and pat dry with absorbent paper.
- In a large pan, sauté the onion in extra virgin olive oil for a few minutes, then add the pine nuts and leave to flavor.
- Add the capers, olives (whole or in pieces), and celery as well.
- Saute the swordfish for a few minutes before adding the pumpkin.
- Add the chilli and a pinch of salt to taste.
- Pour the tomato paste and half a glass of water over the other ingredients.
- Cook for about ten minutes, covered, on a low heat.
- Meanwhile, combine the sugar and vinegar
- Remove the lid, add the vinegar and sugar to the pan, and allow it to evaporate.
- Turn off the heat once the vinegar has dried.
- Transfer everything to a bowl and set aside to cool before serving.
- Your pumpkin caponata with swordfish is ready to serve.
- I recommend using a pumpkin with a dense, but not overripe, pulp.
- A good frying of the pumpkin, which must be dry, is essential for a good result of the dish. If you want to learn more about good frying, check out my tutorial;
- The caponata can be eaten two days after it is made, but because it contains fish, I recommend keeping it in the refrigerator.
- Swordfish can be substituted with another sliced fish.
- The vegetables that go with it can be customized to your liking.
Amount Per ServingCalories 255Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 49mgSodium 352mgCarbohydrates 15gFiber 4gSugar 5gProtein 17g