Sicilian Fish Stew

• 1/4 cup each pine nuts, toasted and chopped fresh mint (or parsley)

• 4 cloves garlic, minced

• 1 tsp. grated orange zest

• 2 tbsp. olive oil

• 2 onions, finely chopped

• 1 celery rib, mned

• salt and pepper

• 1/4 tsp. dried thyme

• pinch red pepper flakes

• 1/2 cup dry white wine

• 1 28oz can whole peeled tomatoes, drained with juice reserved, coarsely chopped

• 1 cup clam juice

• 1/4 cup raisins

• 2 tbsp. capers, rinsed

• 1 1/2 lbs skinless swordfish steaks cut into 1 1/2 inch thick pieces

Combine pine nuts, mint, orange zest, 1/4 of the garlic in a bowl, set aside for serving. Heat oil in Dutch oven over medium heat until shimmering. Add onions, celery, 1/2 tsp. salt and 1/4 tsp. pepper, cook until vegetables are softened, about 5 minutes. Stir in thyme, pepper flakes and remaining garlic, cook until fragrant, about 1 minute.

Stir in the wine, reserved tomato juice and simmer till reduce by half, about 5 minutes. Add clam juice, raisins, capers and tomatoes, simmer for 15 minutes to meld the flavors.

Season the swordfish with salt and pepper. Add the swordfish, nestling them into the broth and spoon over some liquid over each piece of fish. Bring to simmer and cook for 4 minutes. Remove from heat and cover, let stand till swordfish flakes apart when gently prodded with a knife, about 5 minutes. Season and serve. Sprinkle with pine nut mixture.

Pair with a bright Nerello Mascalese