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“In 'The Italian Slow Cooker' by Michele Scicolone”
READY IN:
5hrs 30mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, cook the celery, carrots, garlic, and parsley in the oil over medium heat, stirring occasionally, until golden.
  2. Scrape the vegetables into the slow cooker.
  3. Add in the tomatoes and salt to taste; cover and cook on LOW for 3-4 hours or until thick.
  4. 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.
  5. Cover and cook 1 hour more, or until the fish is tender.
  6. Serve with cavatelli pasta.

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