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 cup dry white wine
• 1 cup extra virgin olive oil
• 1 tablespoon capers, rinsed
• 10 green olives, pitted and sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• Salt and black pepper

1. 01
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic, red pepper flakes, and a pinch of salt. Cook for another minute, stirring frequently.
3. 03
   Stir in the diced tomatoes and cook until they start to break down, about 5 minutes.
4. 04
   Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
5. 05
   Add the fish stock, capers, olives, oregano, and basil. Stir well to combine.
6. 06
   Bring the mixture to a gentle simmer, then add the swordfish cubes. Season with salt and black pepper to taste.
7. 07
   Cover the pot and let the stew simmer for 15-20 minutes, or until the swordfish is cooked through and tender.
8. 08
   Taste and adjust seasoning if necessary. Serve hot with crusty bread or over steamed rice.