Name: Slow-Cooker Sicilian Fish Stew
Total time: 5 h
Ingredients: 2 onions , chopped fine; 1 celery rib , chopped fine; 2 tablespoons tomato paste; 2 tablespoons extra-virgin olive oil; 4 garlic cloves , minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; Salt and pepper; Pinch red pepper flakes; 2 (8-ounce) bottles clam juice; 1 (14.5-ounce) can diced tomatoes , drained; 1/4 cup dry white wine; 1/4 cup golden raisins; 2 tablespoons capers , rinsed; 1 1/2 pounds skinless swordfish steaks , 1 to 1½ inches thick, cut into 1-inch pieces; 1/4 cup pine nuts , toasted and chopped; 1/4 cup minced fresh mint; 1 teaspoon grated orange zest

Why This Recipe Works

For our slow-cooker riff on this stew we created a balanced tomatoey broth base from a basic trio of ingredients: onions, celery, and garlic, which we bloomed in the microwave along with tomato paste and thyme. Some clam juice gave us the brininess of the sea, and a little white wine gave us much needed acidity. Golden raisins and capers imparted nice punches of sweet and salty flavor. This stew is typically made with firm white-fleshed fillets, such as snapper. However, tasters felt that the snapper's mild flavor was lost amid the bold flavors of the stew and preferred the stronger flavor and meaty texture of swordfish. Cooking the swordfish for only the last half-hour ensured tender, flaky fish that remained moist. And since many fish stews feature a nutty herb topping for a hit of texture and flavor, we went with a slight twist on gremolata, a classic Italian herb condiment, swapping in mint and orange for the usual lemon and parsley to give us nuanced freshness.

Before You Begin

Halibut is a good substitute for the swordfish. Serve with crusty bread or Garlic Toasts to dip into the broth.

Instructions

Microwave onions, celery, oil, tomato paste, three-quarters of garlic, thyme, ½ teaspoon salt, ¼ teaspoon pepper, and pepper flakes in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in clam juice, tomatoes, wine, raisins, and capers, cover, and cook until flavors meld, 4 to 6 hours on low or 3 to 5 hours on high.

Season swordfish with salt and pepper and stir into stew. Cover and cook on high until swordfish flakes apart when gently prodded with paring knife, about 30 minutes.

Combine pine nuts, mint, orange zest, and remaining garlic in bowl. Season stew with salt and pepper to taste. Serve, topping individual portions with pine nut mixture.