Sicilian Fish Stew

Name: Sicilian Fish Stew
Yield: Serves 6 to 8
Cuisine: Italian
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, homemade 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

34 comments

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.

SERVES6 to 8

WHY THIS RECIPE WORKS

We wanted to find the right combination of tomatoes and fish stock for our Sicilian fish stew recipe. Tasters found the mild flavor of snapper lost amidst the bold flavors of the stew, but thought that the flavors of the swordfish and tuna ...

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