Chicken Quesadillas
Instant Dutch Oven - Sicilian Fish Stew
| By : |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 5 minutes |
| Servings |
4 servings
|
Ingredients
- 1/4 cup pine nuts toasted
- 1/4 cup mint leaves chopped
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp grated orange zest
- 2 onions thinly sliced
- 1 celery rib finely chopped
- salt and pepper to taste
- 1 tsp fresh thyme finely chopped
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine
- 1 can whole peeled tomatoes 28 ounces, roughly chopped, reserve the juice for cooking
- 2 bottles clam juice 8 ounce
- 1/4 cup raisins
- 2 tbsp Capers
- 1 1/2 lbs skinless swordfish steaks cut into 1-inch pieces
Ingredients
|
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 and1/2 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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