Title: Swordfish cote-d`azur
 Categories: Main dish, Seafood
      Yield: 4 Servings
 
      1 tb Olive oil
      1 lb Swordfish steaks (4-6
           -pieces) (up to 1-1/2)
      4    Tomatoes, peeled and
           -quartered
      1 pn Fennel seed
      1 pn Thyme
      1 sm Bay leaf
    1/2    Clove garlic, crushed
      4    Peppercorns
    1/2 ts Salt (optional)
    1/2 ts Saffron
      1 c  Dry white wine
      1    Lemon
 
  1. Oil a large skillet and place over medium heat. Place fish in the
  skillet. Add tomatoes, fennel, thyme, bay leaf, garlic, peppercorns,
  salt, and saffron. Stir in the wine and bring to a boil.
  
  2. Cover and simmer for 10 minutes, or until fish is well cooked but
  still firm.
  
  3. Cool fish in cooking liquid. Serve fish cold with 4-6 tablespoons
  of cooking liquid. Garnish with thin slices of lemon and serve.
  
  *This recipe also works well with other firm-meated fish such as tuna
  and salmon.