Sicilian Fish Stew | Louisiana Kitchen & Culture

Name: Sicilian Fish Stew | Louisiana Kitchen & Culture
Ingredients: 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

louisiana.kitchenandculture.com

Savor flavorful swordfish infused with onions, herbs, and a hint of orange in this aromatic stew, topped with crunchy pine nuts and mint.

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Ingredients

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