Name: Instant Pot Sicilian Fish Stew
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: 2 tablespoons extra-virgin olive oil; 2 onions , chopped fine; 1 teaspoon table salt; ½ teaspoon pepper; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; Pinch red pepper flakes; 4 garlic clove , minced, divided; 1 (28-ounce) can whole peeled tomatoes , drained with juice reserved, chopped coarse; 1 (8-ounce) bottle clam juice; ¼ cup dry white wine; ¼ cup golden raisin; 2 tablespoons capers , rinsed; 1½ pounds skinless swordfish steak , 1 to 1½ inches thick, cut into 1-inch pieces; ¼ cup pine nuts, toasted; ¼ cup minced fresh mint; 1 teaspoon grated orange zest

Why This Recipe Works

We chose swordfish for this stew because its meaty texture and distinct flavor could stand up to a symphony of bold flavors. For the base, we created a quick stock using aromatic onions, garlic, thyme, and red pepper flakes simmered with white wine, whole peeled tomatoes, and clam juice, and mixed in golden raisins and capers for sweet and briny bursts of flavor. After just 1 minute under pressure, the swordfish emerged tender and succulent. To finish our stew, we put together a twist on gremolata, a classic Italian herb condiment usually made with lemon zest and parsley. Here, we swapped those elements for orange zest and mint, and stirred in toasted pine nuts for added crunch.

Before You Begin

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

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onions, salt, and pepper and cook until onions are softened, about 5 minutes. Stir in thyme, pepper flakes, and three-quarters of garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice, clam juice, wine, raisins, and capers. Nestle swordfish into pot and spoon some cooking liquid over top.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

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