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.