St. Barths Swordfish Hotpot

A flavor-packed bowl of seafood stew over rice.


Two 1 1/2" thick swordfish steaks

2 tablespoons mayonnaise

White rice for 4.

2 tablespoons olive oil

4 cloves minced garlic

1 large tomato, diced

1 teaspoon dried basil

1 tablespoon turmeric

4 cups chicken (or fish) stock

1/2 - 1 cup heavy cream

3 tablespoons bottled hot sauce (or to taste)

Optional:  A loaf of French bread


Prepare rice.  Set aside.  Brush mayonnaise on swordfish steaks and grill.  Set aside.

In a large saucepan, heat olive oil and saute garlic for 30 seconds.  Mix in tomato.  Add basil and turmeric.  Pour in chicken stock and bring to a boil.  Turn flame to low, cover, and let cook 20 minutes.

Meanwhile, shred swordfish with your hands.  Add to saucepan along with cream and hot sauce.

To serve:  Put a large scoop of rice in a bowl.  Top with seafood stew.  Serves 4.  Option:  Serve with bagette for sopping up every last drop.