Swordfish and Tomato Stew

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 1/4 cup, chopped
• Fresh basil - 1/4 cup, chopped
• Chicken broth - 2 cups
• Tomato paste - 2 tablespoons
• Tomatoes - 4 large, diced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Swordfish steaks - 4, about 6 ounces each

Instructions

1. Season the swordfish steaks with salt and pepper.
2. Heat olive oil in a large pot over medium heat.
3. Add the swordfish steaks and cook for 3-4 minutes per side, until browned. Remove from the pot and set aside.
4. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
5. Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
6. Pour in the chicken broth and bring to a simmer.
7. Return the swordfish steaks to the pot and let them simmer in the stew for 15-20 minutes, until cooked through.
8. Stir in the chopped basil and parsley. Season with salt and pepper to taste.
9. Serve the swordfish and tomato stew hot, garnished with additional fresh herbs if desired.