Preparation

Season the swordfish with salt and pepper 30 minutes before cooking.


In a frying pan melt the margarine mixed with the olive oil, the garlic and the bay leaves and let it warm up well.

Then place the swordfish slices and seal well on one side and the other.

Then add the peeled shrimp, finally add the white wine and the cooked potatoes and the parsley, adjust the seasonings.

Serve

Ingredients

  • 4 swordfish stabs without bones and skin
  • 8 medium prawns
  • 6 garlic cloves
  • 2 bay leaf
  • 1 tablespoon of margarine
  • 3 tablespoons olive oil
  • parsley
  • chili
  • white wine q.s.
  • 8 boiled potatoes