![Fish Soup](https://static01.nyt.com/images/2015/04/29/dining/fish-soup/fish-soup-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Fish Soup
Moira Hodgson
172 ratings with an average rating of 4 out of 5 stars
172
1 hour
Updated Oct. 12, 2023
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Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.
Is there any substitute for coriander leaves?
Never mind, I just found that coriander is cilantro!
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