Ingredients for 4 people:

4 swordfish steaks weighing 250 grams each
a red onion (recommend to Tropea)
3 celery
15 green olives in brine
a generous handful of capers
400 grams of chopped tomatoes into pieces
extra virgin olive oil to taste
salt and pepper to taste

Method

Slice the onion and celery, Clean and slice the olives, desalted capers. Put the oil in a pan and add cold onion and celery. Let them simmer, stirring often and adding a little warm water if necessary and, when they become translucent add the capers, olives made pieces and the chopped tomatoes. Season with salt and cook for around 15 minutes. Add the slices of swordfish, if necessary adding a little hot water, and cook over medium heat for other 15 minutes. Serve immediately.