Sicilian Swordfish Ragu

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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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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