Sicilian Swordfish Ragu

• 3 medium celery ribs, chopped
• 2 medium carrots, chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 1/4 cup olive oil
• 2 (28 ounce) cans italian peeled tomatoes with their juice, chopped
• 1 lb swordfish steak, skin removed
• 1/2 cup sicilian green olives, pitted and chopped
• 1/4 cup rinsed drained chopped capers
• 1/2 teaspoon dried oregano
• crushed red pepper flakes, a pinch

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.

celery, carrots, garlic, fresh parsley, olive oil, tomatoes, swordfish steak, sicilian green olives, capers, oregano, red pepper

Taken from www.food.com/recipe/sicilian-swordfish-ragu-481931 (may not work)