Savory Italian Sicilian Swordfish Stew

Ingredients

• 1 pound swordfish steaks cut into 1-inch cubes
• 2 medium tomatoes diced
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 cup fish stock
• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1 tablespoon capers rinsed
• 10 green olives pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 2 Add the minced garlic, red pepper flakes, and a pinch of salt. Cook for another minute, stirring frequently.
3. 3 Stir in the diced tomatoes and cook until they start to break down, about 5 minutes.
4. 4 Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
5. 5 Add the fish stock, capers, olives, oregano, and basil. Stir well to combine.
6. 6 Bring the mixture to a gentle simmer, then add the swordfish cubes. Season with salt and black pepper to taste.
7. 7 Cover the pot and let the stew simmer for 15-20 minutes, or until the swordfish is cooked through and tender.
8. 8 Taste and adjust seasoning if necessary. Serve hot with crusty bread or over steamed rice.