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Swordfish stew with cherry tomatoes and capers


Preparation time: 20 minutes

Cooking time:

30 minutes


Ancora 1

Ingredients for 4 people


  • 600 g of thickly sliced swordfish

  • 30 g of capers

  • 300 g of cherry tomatoes

  • 1 onion

  • 1 tablespoon of Alceste Aromas - FISH

  • Extra virgin olive oil


Remove the skin from the swordfish and cut it into cubes.

Fry the onion with a drizzle of oil and a teaspoon of Alceste Aromi Pesce, add the swordfish. Cook for 20 minutes then add the capers and cook for another 5 minutes.

Potato and Shrimp Salad 


Preparation time:

10 minutes

Cooking time:

15 minutes


Ingredients for 4 people

  • 400 g of prawns

  • 350 of new potatoes

  • 250 g of green beans

  • 30ml of white wine

  • 1/2 lemon

  • 2 tablespoons of mixed flax and sunflower seeds

  • 1 tablespoon of Alceste Aromi - SALTLESS

  • Extra virgin olive oil

Ancora 2


Peel the potatoes and cut them into small pieces, peel the green beans and pour everything into a saucepan with cold water and a pinch of Aleceste Aromas Senza Sale. Bring to a boil and boil for 10 minutes.

Wash and clean the prawns by removing the black fillet and keeping only the tails. Brown them quickly with 2 tablespoons of oil and two pinches of Alceste Aromas Without Salt. Combine potatoes, green beans and prawns, season with olive oil, mixed seeds and a sprinkling of Alcete Aromi Senza Sale.

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