SICILIAN-STYLE FISH STEW RECIPE

INGREDIENTS

• Private Reserve extra virgin olive oil
• 1 large yellow onion, chopped
• 2 celery ribs, chopped
• Salt and pepper
• 4 large garlic cloves, minced
• 1/2 tsp dried thyme
• Pinch red pepper flakes
• 3/4 cup dry white wine
• 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
• 3 cups low-sodium vegetable broth
• 1/4 cup golden raisins
• 2 tbsp capers, rinsed
• 2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes
• 1/2 cup chopped fresh parsley leaves, stems removed
• 3 tbsp toasted pine nuts, optional
• Crusty Italian bread for serving

INSTRUCTIONS

1. Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about 1/2 tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
2. Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
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Full Instructions : Click Here

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