Pumpkin caponata with swordfish

Pumpkin caponata with swordfish
Yield: 1

Pumpkin caponata with swordfish

Pumpkin caponata with swordfish

The pumpkin caponata with swordfish is a delicious and hearty autumn variation on the classic caponata.

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
  • Sale


    1. Peel the pumpkin and cut it into regular 2 cm cubes.
    2. Remove the skin and central bone from the swordfish and cut it into cubes.
    3. Rinse the capers under running water and chop them with a knife.
    4. The onion should be cut into thin layers.
    5. Cut the celery stalks into thin slices and blanch in salted water for 3 minutes before draining.
    6. Coat the pumpkin in flour.
    7. 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.
    8. Drain and pat dry with absorbent paper.
    9. 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.
    10. Add the capers, olives (whole or in pieces), and celery as well.
    11. Saute the swordfish for a few minutes before adding the pumpkin.
    12. Add the chilli and a pinch of salt to taste.
    13. Pour the tomato paste and half a glass of water over the other ingredients.
    14. Cook for about ten minutes, covered, on a low heat.
    15. Meanwhile, combine the sugar and vinegar
    16. Remove the lid, add the vinegar and sugar to the pan, and allow it to evaporate.
    17. Turn off the heat once the vinegar has dried.
    18. Transfer everything to a bowl and set aside to cool before serving.
    19. 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.

Nutrition Information



Serving Size


Amount Per ServingCalories 255Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 49mgSodium 352mgCarbohydrates 15gFiber 4gSugar 5gProtein 17g

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