Hasegawa Akari's Summer Donabe Recipe: Swordfish Stew with Tomato and Bell Peppers

Japanese culinary expert Akari Hasegawa returns with another delightful summer donabe recipe, created exclusively for Musubi Kiln. In this second installment, we’ll dive into a vibrant and flavorful Swordfish Stew with Tomato and Bell Peppers—perfect for savoring the taste of late summer.

“It’s visually colorful and perfect for this time of year when summer fatigue can affect your appetite. The vibrant appearance also makes it great for parties. It pairs beautifully with pasta or steamed potatoes,” says Hasegawa.

This hearty fish dish, enhanced by the aromatic touch of cumin, is sure to whet your appetite. Consider placing the donabe at the center of your table and serving it when hosting guests.

Step 1Sprinkle a pinch of salt evenly over the swordfish and let it sit for 10 minutes. Pat dry with a paper towel and cut into bite-sized pieces. Cut the bell pepper in half lengthwise, remove the seeds and stem, then slice thinly from the edges. Roughly chop the tomatoes.

Step 2Add 2 teaspoons of olive oil and cumin seeds to a donabe and heat over low heat. Once fragrant, add the bell pepper and a pinch of salt, and saute until the pepper releases moisture. Add 50 ml (1.7 fl oz) of water, bring to a boil, then cover and simmer over low heat for 10 minutes.

Step 3Add the tomatoes, swordfish, 1/3 teaspoon of salt, and another 50 ml (1.7 fl oz) of water, then bring to a boil. Cover and simmer over low heat for another 10 minutes.

Step 4Turn off the heat and pour in the prepared thickening mixture, stirring to combine. Return to medium heat and cook for 1-2 minutes, stirring continuously. Taste and adjust seasoning with salt if needed, then serve.