This Swordfish Bolognese puts a coastal twist on an Italian classic. Fresh swordfish is seasoned like Italian sausage, pan-seared, and broken into savory bites before being simmered in a rich tomato, porcini, and cream sauce. Tossed with pasta and topped with fresh Parmesan, it’s a bold, comforting dish that beautifully blends seafood and tradition.
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:
- 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:
- 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
- Meanwhile, cook your favorite pasta according to package directions. Drain, toss with butter, and keep warm.
- 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.
- 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.
