Heat half the oil in a large, heavy-based frying pan over a low heat. Add the onion, celery, sultanas and bay leaf and cook for 8–10 minutes until soft and golden. Stir in the pine nuts and garlic and cook for a further 2 minutes. Remove to a dish.
Heat the remaining oil in the pan over a high heat. Turn the swordfish steaks in the seasoned flour to coat on both sides. Add to the hot oil and cook for 3 minutes on each side until golden brown.
Return the onion mixture to the pan and pour in the wine. Boil vigorously for 2 minutes. Serve immediately.