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Recipe

Slow-Cooked Swordfish with Creamy Fennel-Tomato Sauce

Scott Phillips

Servings: 4

Yes, you can cook fish in a slow cooker, but it’s a little different than making a pot roast or brisket. Instead, you build a complex sauce through long, even cooking. Then slip the fish into the sauce for the last 30 minutes or so, until it’s just cooked through. Meaty swordfish is perfect here, but in the summer, we also make this with fresh halibut steaks; just be sure your steaks are at least 1 inch thick so they cook in the same amount of time.

Ingredients

  • 1 28-oz. can diced tomatoes, drained
  • 1 small fennel bulb (about 10 oz.), trimmed, cored, and chopped; fronds reserved for garnish
  • 1 large shallot, chopped
  • 2 Tbs. tomato paste
  • 1 Tbs. minced fresh rosemary
  • 1 tsp. fennel seeds
  • 1 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 1/4 cup heavy cream
  • 1-1/2 lb. 1-1/4-inch-thick swordfish steaks, blood line removed

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 115
      Sodium (mg): 820
      Carbohydrates (g): 17
      Fiber (g): 6
      Protein (g): 32

Preparation

  • Mix the tomatoes, fennel, shallot, tomato paste, rosemary, fennel seeds, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a 5- to 6-quart slow cooker until the tomato paste dissolves. Cover and cook for 2 hours on high or 4 hours on low. (The sauce can stay on the keep-warm setting for up to 6 hours.)
  • Season the fish generously with salt and pepper. Turn the slow cooker to high (if it was on low or keep-warm) and stir in the cream. Nestle the fish steaks in the sauce, cutting them to fit, if necessary. Cover and cook until the fish is cooked through (use a paring knife to cut into the fish to check), about 30 minutes. Use a spatula to divide the fish into four servings, then serve in bowls with the sauce, garnished with fennel fronds.

Reviews

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Reviews

  • KittenRuckus | 10/28/2016

    I am going to make this for dinner tonight! Except i am going to add chicken stock instead of the canned tomatoes (because i don't have it) and make it a bit soup like. I typed in google some ingredients i had aND this came up. I LOVE THAT!

  • gatsbysgirl | 06/01/2016

    I have done this in both slow cooker and Le Creuset. When done in Dutch oven, I saut the shallot, fennel, seeds, herbs and garlic, add the paste and tomatoes with juice and cover cook in oven at 350 for 1 hour, then add the cream and fish and cook for 20 minutes. Superb!

  • user-3778240 | 02/18/2015

    LOVED it! Easy, fast, delicious.

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