Swordfish parcels

Cooking time: 30 min
Difficulty: easy
Spada in cartoccio

Preheat the oven to 200 C / 400 F. Cut four large squares of foil. Discard any mussels or clams that do not shut immediately when sharply tapped, then place the shellfish in a pan with 3 tablespoons of the olive oil and the garlic. Cook over a high heat for about 5 minutes until the shells open. Discard any that remain closed. Drain the shellfish, reserving the cooking liquid. Heat 2 tablespoons of the remaining olive oil in another pan, add the prawns and cook for a few minutes. Add the mussels and clams, still in their shells, the tomatoes, yellow pepper, basil, chilli and reserved cooking liquid and simmer for 5 minutes. Heat the remainig oil in a frying pan, add the swordfish and cook for 5 minutes on each side. Place a swordfish steak on each square of foil, season with salt and pepper and spoon the seafood mixture on top. Sprinkle with the parsley and drizzle with olive oil. Fold the foil over and seal the edges, transfer the parcels to a baking sheet and bake for about 10 minutes. Place the parcels on a warm serving dish, opening them slightly.


Coll. (2010), "The Silver Spoon", Phaidon, 636

Suggested wine
Bianco del Ticino DOC
Fr. 29.50

Serves 4

  • 250 g / 9 oz mussels, scrubbed and beards removed
  • 250 g / 9 oz clams, scrubbed
  • 150 ml / 1/4 pint olive oil, plus extra for drizzling
  • 1 garlic clove
  • 150 g /5 oz raw prawns, peeled and deveined
  • 2 tomatoes, coarsely chopped
  • 1 yellow pepper, halved, seeded and cut into large slices
  • 6 fresh basil leaves, chopped
  • 1 fresh chilli, seeded and chopped
  • 4 swordfish steaks
  • 1 fresh flat-leaf parsley sprig, chopped
  • salt and pepper