This cozy Sicilian Fish Stew is the perfect hearty dinner for the holidays. With a variety of Sicilian flavors and a touch of Arabic influence, this stew strikes the perfect balance between sweet, salty and sour. Featuring an aromatic tomato broth, tender swordfish, raisins, and capers, this is one flavor-packed stew.
- ¼ cup pine nuts, toasted
- ¼ cup chopped fresh mint
- 4 garlic cloves, minced
- 1 teaspoon grated orange zest
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped fine
- 1 celery rib, minced
- Salt and pepper
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- Pinch red pepper flakes
- ½ cup dry white wine
- 1 can whole peeled tomatoes (28-ounces), drained with juice reserved, chopped coarse
- 2 bottles clam juice (8-ounces each)
- ¼ cup golden raisins
- 2 tablespoons capers, rinsed
- 1½ pounds skinless swordfish steaks, 1 to 1½ inches thick, cut into 1-inch pieces
Combine pine nuts, mint, one-quarter of garlic, and orange zest in bowl; set aside for serving. Heat oil in Dutch oven over medium heat until shimmering. Add onions, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in thyme, pepper flakes, and remaining garlic and cook until fragrant, about 30 seconds.
Stir in wine and reserved tomato juice, bring to simmer, and cook until reduced by half, about 4 minutes. Stir in tomatoes, clam juice, raisins, and capers, return to simmer, and cook until flavors meld, about 15 minutes.
Season swordfish with salt and pepper. Add swordfish to pot and spoon some cooking liquid over top. Bring to simmer and cook for 4 minutes. Off heat, cover and let sit until swordfish flakes apart when gently prodded with paring knife, about 3 minutes. Season with salt and pepper to taste. Serve, sprinkling individual bowls with pine nut mixture.
What equipment you’ll need: