Sicilian Stuffed Swordfish With Cherry Tomato Sauce

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1 1/2 pounds skinless swordfish steak, cut 2 inches thick

3 tablespoons raisins

3 tablespoons pine nuts

1/2 pound coarse Italian bread, crusts removed, cut into 1-inch dice

1/2 cup dry white wine

1/2 cup fish stock or bottled clam juice

1/4 cup coarsely chopped fennel fronds

3 anchovy fillets, mashed

1 tablespoon plus 1 teaspoon drained capers

1 tablespoon freshly grated Parmesan cheese

Pinch of cinnamon

Pinch of freshly grated nutmeg

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for frying

All-purpose flour, for dredging

1/4 teaspoon crushed red pepper

3/4 pound cherry tomatoes, quartered

1 cup canned crushed tomatoes

2 ounces Gaeta olives, pitted and coarsely chopped (1/4 cup)

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