1 tablespoon olive oil
1/4 cup fine chopped onion
1 minced clove garlic
2 tablespoon skinned and finely chopped tomato
1 bay leaf
1/4 cup Spanish brandy/cognac
1/4 cup strong chicken broth
Salt and fresh ground pepper
Grated nutmeg
Several strands saffron
3/4 lb swordfish/shark cut in 1 1/2 inch cubes
2 cups hot drained cooked brown rice

Heat oil in shallow casserole and saute onion and garlic until onion is
wilted. Add tomato and bay leaf; cook for one minute. Stir in brandy/cognac,
broth and seasonings to taste. Add fish; cover and cook for 10 minutes.
Remove bay leaf before serving over brown rice.