Sicilian Fish Stew | America's Test Kitchen

Name: Sicilian Fish Stew | America's Test Kitchen
Ingredients: 2 tablespoons extra-virgin olive oil; 2 medium onions, chopped coarse; 3 large garlic clove, minced; 1/2 cup dry white wine; 2 (14.5-ounce) can diced tomatoes; 2 large bay leaves; Salt and ground black pepper; 2 cups fish stock; 1/4 cup golden raisins; 3 pounds swordfish steaks (1 to 1 1/2 inches thick), trimmed of skin and cut into 1 1/2-inch cubes; 2 tablespoons drained capers; 18 medium green olives, pitted and quartered lengthwise (about 1/2 cup); 1/4 cup pine nuts, toasted; 1/4 cup fresh mint leaves, coarsely chopped

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In Sicily, fish is combined with tomatoes and favorite local ingredients to create a simple stew. Although easy to prepare, this recipe requires a balancing act.

Keywords

Fish & Seafood
Italian
Main Courses
Stews

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Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, chopped coarse
3 large garlic clove, minced
1/2 cup dry white wine
2 (14.5-ounce) can diced tomatoes
2 large bay leaves
Salt and ground black pepper
2 cups fish stock
1/4 cup golden raisins
3 pounds swordfish steaks (1 to 1 1/2 inches thick), trimmed of skin and cut into 1 1/2-inch cubes
2 tablespoons drained capers
18 medium green olives, pitted and quartered lengthwise (about 1/2 cup)
1/4 cup pine nuts, toasted
1/4 cup fresh mint leaves, coarsely chopped