Instant Dutch Oven – Sicilian Fish Stew
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
30minutes 5minutes
  • 1/4cup pine nutstoasted
  • 1/4cup mint leaveschopped
  • 4 garlic clovesminced
  • 2tbsp olive oil
  • 1tsp grated orange zest
  • 2 onionsthinly sliced
  • 1 celery ribfinely chopped
  • salt and pepper to taste
  • 1tsp fresh thymefinely chopped
  • 1/4tsp red pepper flakes
  • 1/2cup dry white wine
  • 1 can whole peeled tomatoes28 ounces, roughly chopped, reserve the juice for cooking
  • 2 bottles clam juice8 ounce
  • 1/4cup raisins
  • 2tbsp Capers
  • 1 1/2lbs skinless swordfish steakscut into 1-inch pieces
  1. Combine pine nuts, mint, one quarter of minced garlic and orange zest in a bowl. Set aside for serving.
  2. 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.
  3. Once the pot has preheated, add 2 tbsp of oil in the cooking vessel, until simmering.
  4. Add onions, celery, 1/2 tsp salt and 1/2 tsp pepper. Cook until vegetables are softened, about 5 minutes.
  5. Add thyme, red pepper flakes and remaining garlic. Cook for 30 seconds until fragrant.
  6. Stir in wine and reserved tomato juice, bring to simmer and cook uncovered until reduced by half, about 4-5 minutes.
  7. Press the temp button. Lower the temperature to 325°F with the knob. Press START.
  8. Stir in tomatoes, clam juice, raisins, and capers. Return to simmer and cook for 15 minutes.
  9. 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.
  10. Once the food cycle is finished, place the lid on top and let rest for 5 minutes.
  11. Season with salt and pepper to taste. Serve, sprinkling pine nut mixture over top.