Sicilian Swordfish Ragu
- Ready In:
- 5hrs 30mins
- Ingredients:
- 11
- Yields:
-
8 cups
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
directions
- In a large skillet, cook the celery, carrots, garlic, and parsley in the oil over medium heat, stirring occasionally, until golden.
- Scrape the vegetables into the slow cooker.
- Add in the tomatoes and salt to taste; cover and cook on LOW for 3-4 hours or until thick.
- 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.
- Cover and cook 1 hour more, or until the fish is tender.
- Serve with cavatelli pasta.
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