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Ingredients

1. 1 1/2 pounds skinless swordfish steak, cut 2 inches thick
2. 3 tablespoons raisins
3. 3 tablespoons pine nuts
4. 1/2 pound coarse Italian bread, crusts removed, cut into 1-inch dice
5. 1/2 cup dry white wine
6. 1/2 cup fish stock or bottled clam juice
7. 1/4 cup coarsely chopped fennel fronds
8. 3 anchovy fillets, mashed
9. 1 tablespoon plus 1 teaspoon drained capers
10. 1 tablespoon freshly grated Parmesan cheese
11. Pinch of cinnamon
12. Pinch of freshly grated nutmeg
13. Salt and freshly ground pepper
14. 2 tablespoons extra-virgin olive oil, plus more for frying
15. All-purpose flour, for dredging
16. 1/4 teaspoon crushed red pepper
17. 3/4 pound cherry tomatoes, quartered
18. 1 cup canned crushed tomatoes
19. 2 ounces Gaeta olives, pitted and coarsely chopped (1/4 cup)

Description

Food & Wine