20 minutes preparation + 35 minutes cooking
Sauté thinly sliced onion in oil with salt e pepper. Cut peppers into strips and flash-fry for a few minutes in hot oil. Boil carrot and dice. In a saucepan put onion and flash-fried peppers, boiled carrot, a generous cup of tomato sauce, pepper, a bunch of chopped parsley and finally the swordfish. Mix, check seasoning and cook over a gentle heat for 30 minutes from simmering point.