Name: Sicilian Fish Stew
Total time: PLACEHOLDER
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 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

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 were well suited to the dish. Most every recipe we ran across for this dish called for canned tomato and fish stock. Ideally, we wanted the briny taste of the sea offset by the sweetness and acidity of tomatoes—using 3 parts canned diced tomatoes to 2 parts fish stock gave us what we were looking for in our best Sicilian fish stew recipe.

Before You Begin

We recommend using homemade fish stock in this recipe, such as our Quick Fish Stock or Classic Fish Stock. Bottled clam juice can also be used in place of the fish stock. Sweet and sour flavor combinations are at the heart of this stew and stand up well to stronger flavored fish like swordfish. Tuna is another favorite in Sicily and can be used with excellent results in this tomato-based stew. Add a pinch of red pepper flakes for heat, if desired. Serve with crusty bread or bruschetta—toasted slices of country bread rubbed with garlic and brushed with olive oil.

Instructions

Heat the oil in a large stockpot or Dutch oven. Add the onions and cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the wine and simmer until reduced by half, 2 to 3 minutes. Add the tomatoes, bay leaves, 1/2 teaspoon salt, and pepper to taste. Bring to a boil over high heat, reduce the heat, and simmer until the mixture has thickened to the consistency of tomato sauce, 15 to 20 minutes.

Add the fish stock and raisins and bring to a boil over high heat. Reduce the heat and simmer until the flavors meld, about 10 minutes.

Stir in the fish, capers, and olives and bring back to a simmer over medium heat. Simmer for 7 minutes, stirring a few times to ensure even cooking. Remove the pot from the heat, cover, and let stand until the fish is just cooked through, 2 to 3 minutes. Discard the bay leaves and adjust the seasonings. Serve immediately, garnishing each bowl with pine nuts and mint.