Swordfish Bolognese
 
Makes about 8 servings
Ingredients
SWORDFISH ITALIAN SAUSAGE
  • 1 pound swordfish (tougher head and tails cuts work great)
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground fennel seeds
  • ½ teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground black pepper
BOLOGNESE SAUCE
  • 2 tablespoons olive oil
  • ½ cup finely diced onion
  • ½ cup finely diced carrot
  • ½ cup finely diced celery
  • 2 cloves garlic, sliced thinly
  • 2 tablespoons dry porcini, soaked in ¼ cup hot water and then diced (reserve water)
  • ½ cup white wine
  • 2 cups chopped whole canned tomatoes
  • ½ cup heavy whipping cream
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Salt and ground black pepper, to taste
  • 16 ounces pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Garnish: grated fresh Parmesan
Instructions
For sausage:
  1. Freeze swordfish for 20 minutes. Then place in meat grinder or slice against the grain of the meat and pulse in a food processor until chopped into small pieces. In a large bowl, combine swordfish with paprika, smoked paprika, salt, oregano, fennel, garlic powder, red pepper, and black pepper. Place swordfish mixture between 2 sheets of wax paper, and press it out into about a 10-inch circle. Cover and refrigerate.
For Bolognese:
  1. In a large heavy pot, add olive oil, onion, carrot, and celery, and sweat on medium-low heat until soft, about 10 minutes. Add garlic and porcini, and cook until fragrant and lightly browned, 5 minutes more. Add reserved porcini soaking liquid and wine, and simmer until liquid is slightly reduced, about 5 minutes. Add chopped tomatoes, cream, nutmeg, cloves, and salt and black pepper to taste. Simmer on low until sauce has thickened, about 20 minutes more
  2. Meanwhile, cook your favorite pasta according to package directions. Drain, toss with butter, and keep warm.
  3. Heat a large skillet over medium-high heat, and add oil; gently place the flattened swordfish sausage into pan. Cook the sausage until slightly golden brown on one side, about 3 minutes, and then carefully flip over. Using your spatula, chop up the sausage until it is broken into small pieces.
  4. To finish, add sausage to the sauce, and gently simmer for 2 minutes; toss with reserved pasta. Divide into bowls, and top with fresh Parmesan.
Recipe by Louisiana Cookin' at https://louisianacookin.com/swordfish-bolognese/