Seared Swordfish & Chickpea Stew

Serves 2


Swordfish steaks 160 g x 2
Cooked chickpeas 400 g
Calvo Nero ½ bch
Banana shallot x 1
Fresh garlic 1 clove
Fresh mint 2 sprigs
Fresh lemon 2 sprigs
Unsalted butter 100 g
Olive oil 10 ml
Lemon x 1


Pick and wash the calvo nero. Peel and finely chop the shallot and peel and crush the garlic with a little salt. In a heavy based pan warm the olive oil and soften the shallot and garlic. Add in the drained chickpeas and stir in the butter. Juice the lemon and add to taste then add the chopped calvo and herbs- keep warm.
Season the fish lightly with salt and pepper and chargrill keeping rare in the middle. Spoon the stew on to the plate and the fish on top.
Serve with steamed cous cous, warm pita or sourdough bread.

Chefs tip: 

The grill must be really hot and the fish takes very little time to cook, it is best served rare as it can be a little dry if cooked all the way through. Works well with tuna, salmon and monkfish.