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Ingredients
  • 2 tablespoons
  • extra-virgin olive oil
  • 2 medium onions, chopped coarse
  • 3 large garlic clove, minced
  • ½ cup dry white wine
  • 2 (14.5-ounce) can
  • diced tomatoes
  • 2 large bay leaves
  • Salt and ground black pepper
  • 2 cups Fish Stock
  • ¼ cup
  • golden raisins
  • 3 pounds swordfish steaks (1 to 1 ½ inches thick), trimmed of skin and cut into 1 ½-inch cubes
  • 2 tablespoons drained capers
  • 18 medium green olives, pitted and quartered lengthwise (about ½ cup)
  • ¼ cup pine nuts, toasted
  • ¼ cup fresh mint leaves, coarsely chopped
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