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1
On a work surface, cut the swordfish steak in half crosswise, then cut each half horizontally into four 5-by-3-inch slices.
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2
Gently pound the slices 1/8 inch thick.
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3
Cover and refrigerate.
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4
In a heatproof bowl, soak the raisins in hot water until softened, about 10 minutes, then drain.
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5
In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until lightly browned, about 2 minutes.
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6
In a shallow dish, soak the bread in the wine and fish stock for 10 minutes.
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7
Gently squeeze the bread almost dry.
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8
Finely chop the bread and transfer to a bowl.
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9
Gently stir in 2 tablespoons each of the raisins and pine nuts, 2 tablespoons of the fennel fronds, 2 of the anchovy fillets, 1 tablespoon of the capers, the Parmesan cheese, cinnamon and nutmeg.
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10
Season with salt and pepper.
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11
Lay the swordfish slices out on a work surface and season with salt and pepper.
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12
Spoon about 1/4 cup of the filling in the center of each slice and roll up like a cigar, folding in the sides as you go.
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13
Secure the rolls with toothpicks.
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14
In a large skillet, heat 1/4 inch of olive oil.
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15
Lightly dredge the swordfish rolls in flour, shaking off the excess.
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16
Fry 4 of the rolls over moderately high heat until golden brown, about 2 minutes per side; transfer to a plate.
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17
Repeat with the remaining rolls.
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18
Wipe out the skillet.
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19
In the same skillet, heat the 2 tablespoons of olive oil.
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20
Add the crushed red pepper, the remaining anchovy fillet and 1 teaspoon of capers and cook for 30 seconds.
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21
Add the cherry tomatoes and crushed tomatoes and cook over low heat until thickened, about 15 minutes.
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22
Stir in the olives, 1 tablespoon of the fennel fronds and the remaining 1 tablespoon each of pine nuts and raisins.
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23
Season with salt and pepper.
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24
7.
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25
Add the swordfish rolls to the sauce.
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26
Cover and simmer over low heat, turning the rolls a few times, until heated through, about 3 minutes.
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27
Set 2 rolls on each plate, remove the toothpicks and spoon some sauce on top.
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28
Garnish with the remaining 1 tablespoon of fennel fronds and serve.
