Our Fregola with Sword fish recipe

Fregola is a traditional Sardinian pasta made from semolina and toasted to a golden hue, often served with a mix of local seafood in a rich tomato and white wine sauce. It’s a rustic, flavorful dish that reflects Sardinia’s deep connection to the sea. Since we didn't have white white wine we used red wine instead and it also works with red wine :-).

We went to the bustling temporary San Benedetti market to buy all the ingredients as local and as fresh as possible.

First the Fregola

https://video.wixstatic.com/video/3d41d7_b2698e1a3c204d84af90be859d540a6b/1080p/mp4/file.mp4

Then the Fish

https://video.wixstatic.com/video/3d41d7_b4a19d9986ee423597d3bae596f67223/1080p/mp4/file.mp4

All Ingredients

4 Swordfish steaks

3 tbsp extra-virgin olive oil, divided

1 tsp saffron threads

1 1/2 liter fish or vegetable stock

2 bunch scallions including green parts, chopped

200 g halved cherry tomatoes

2 tbsp tomato paste

2 tbsp chopped fresh thyme or basil leaves

500 g fregola

1 cup dry white wine (or red wine)

salt and ground black pepper

2 tbsp chopped fresh Italian parsley

Fresh chilies chopped peperoncino flakes (optional)

Steps

1. Season the fish steaks with salt and pepper and fry until lightly browned (2-3 minutes)

   each side - dont overcook. Remove the steaks and keep to the side covered to keep

   warm.

2. Add a little oil pan and fry the scallions and tomatoes until softened (2-3 min). Add tomato paste, thyme/basil and a bit of red chili flakes. Fry a bit and then add the fregola.

   Stir to coat the fregola in the tomato paste and add the white wine. Bring it all to a simmer and cook until the wine is absorbed, for about one minute.

3. Add the hot vegetable/fishstock with the saffron and season with 1/2 teaspoon salt.

4. Adjust the heat so the mixture is simmering gently. Cover and cook until the fregola is cooked through but still has a bit of a bite to it, for about ten minutes or so. The pasta

   cook time varies, depending on the brand and size.

5. Uncover and place the halibut chunks on top. Cover and simmer just to heat the halibut through and finish cooking it, for about two minutes. Sprinkle with the chopped parsley.

6. Stir gently and serve with the fregola as the base and the halibut on top.

   
   

Notes

Receipe has been inspired and adapted from recipe by Lidia Bastianich and Broadsheet Australia.