Sicilian Fish Stew

Main Course
Soups & Stews

Recipe courtesy ofThe Complete Mediterranean Cookbook from America's Test Kitchen

Serves 4

  • 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 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
  • 2 (8-ounce) bottles clam juice
  • ¼ cup golden raisins
  • 2 tablespoons capers, rinsed
  • 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

Click image to enlarge


Combine the pine nuts, mint, one-quarter of the garlic, and orange zest in a bowl; set aside for serving. Heat oil in Dutch oven over medium heat until shimmering. Add onions, celery, ½ teaspoon salt, and 14 teaspoon pepper and cook until softened, about 5 minutes. Stir in the thyme, pepper, flakes, and remaining garlic and cook until fragrant, about 30 seconds.
Stir in wine and reserved tomato juice, bring to a simmer, and cook until flavors meld, about 15 minutes.
Pat swordfish dry with paper towels and season with salt and pepper. Nestle swordfish into 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.


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