1 (Easily Multiplied)
For the swordfish:
For the kale:
Soak the raisins in the vinegar while you prepare the kale. Cook the kale for 2 minutes in salted boiling water, then refresh in cold water and drain. Set aside. In a large frying pan or saucepan, cook the onions and fennel over a low heat in 1 tablespoon of oil until soft and caramelised. Add the garlic, paprika and turmeric, then cook for another couple of minutes over a medium heat. Add the kale and raisins, and cook for a few minutes to evaporate some of the water and vinegar. Toss with the toasted pine nuts, and put on a plate ready to serve.
Finally, cook the swordfish. Dry the steak(s) on kitchen paper and season with salt and pepper. In the pan you cooked the sauce in, heat 1 tablespoon of oil over a high heat. Sear the fish for 1-2 minutes on each side (depending on how thick the steaks are).