Sicilian Swordfish Ragu Recipe

Name: Sicilian Swordfish Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium celery ribs, chopped; 2 medium carrots, chopped; 4 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh parsley; 1/4 cup olive oil; 2 (28 ounce) cans italian peeled tomatoes with their juice, chopped; 1 lb swordfish steak, skin removed; 1/2 cup sicilian green olives, pitted and chopped; 1/4 cup rinsed drained chopped capers; 1/2 teaspoon dried oregano; crushed red pepper flakes, a pinch

Servings: persons

3 medium celery ribs, chopped
2 medium carrots, chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1/4 cup olive oil
2 (28 ounce) cans italian peeled tomatoes with their juice, chopped
1 lb swordfish steak, skin removed
1/2 cup sicilian green olives, pitted and chopped
1/4 cup rinsed drained chopped capers
1/2 teaspoon dried oregano
crushed red pepper flakes, a pinch

1
In a large skillet, cook the celery, carrots, garlic, and parsley in the oil over medium heat, stirring occasionally, until golden.
2
Scrape the vegetables into the slow cooker.
3
Add in the tomatoes and salt to taste; cover and cook on LOW for 3-4 hours or until thick.
4
Cut the swordfish into 1/2-inch pieces; add the fish, olives, capers, oregano, and crushed red pepper flakes to the slow cooker and stir well.
5
Cover and cook 1 hour more, or until the fish is tender.
6
Serve with cavatelli pasta.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium celery ribs, chopped, 2 medium carrots, chopped, 4 garlic cloves, finely chopped, 2 tablespoons finely chopped fresh parsley, and more.

Yes, Sicilian Swordfish Ragu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sicilian Swordfish Ragu

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