Instant Dutch Oven - Sicilian Fish Stew

By: Instant Pot Culinary Team

Instant Dutch Oven - Sicilian Fish Stew
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Electric Dutch Oven
cuisine icon Keywords
30-60 min, 4 servings, bottles clam juice, can whole peeled tomatoes, capers, celery rib, cook 30 min, dinner, dry white wine, easy, electric dutch oven, fish recipes, fish stew, fresh thyme, garlic cloves, grated orange zest, Instant Pot Culinary Team, italian, main course, mint leaves, olive oil, onions, pine nuts, prep 20 min, raisins, red pepper flakes, salt and pepper to taste, skinless swordfish steaks, soup

prep icon Prep Time
20 min
cook icon Cook Time
30 min

serving icon Servings
4 servings
Ingredients
  • 1/4 cup pine nuts
  • 1/4 cup mint leaves
  • 4 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp grated orange zest
  • 2 onions
  • 1 celery rib
  • Salt and pepper to taste
  • 1 tsp fresh thyme
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 can whole peeled tomatoes
  • 2 bottles clam juice
  • 1/4 cup raisins
  • 2 tbsp capers
  • 1 1/2 lbs skinless swordfish steaks
Instructions
  • Combine pine nuts, mint, one quarter of minced garlic and orange zest in a bowl. Set aside for serving.
  • Select MANUAL 2. Press Temp/Time button to set the temperature to 350°F and the time to 30 minutes with the knob. Press START.
  • Once the pot has preheated, add 2 tbsp of oil in the cooking vessel, until simmering.
  • Add onions, celery, 1/2 tsp salt and 1/2 tsp pepper. Cook until vegetables are softened, about 5 minutes.
  • Add thyme, red pepper flakes and remaining garlic. Cook for 30 seconds until fragrant.
  • Stir in wine and reserved tomato juice, bring to simmer and cook uncovered until reduced by half, about 4-5 minutes.
  • Press the temp button. Lower the temperature to 325°F with the knob. Press START.
  • Stir in tomatoes, clam juice, raisins, and capers. Return to simmer and cook for 15 minutes.
  • Season swordfish with salt and pepper. Lay swordfish over the sauce and spoon juices over the top of the fish. Cook, simmering for 4-5 minutes.
  • Once the food cycle is finished, place the lid on top and let rest for 5 minutes.
  • Season with salt and pepper to taste. Serve, sprinkling pine nut mixture over top.
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