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Sicilian-Style Fish Stew

Sicilian-Style Fish Stew

Recipe by Sandra MyersCourse: Main, DinnerCuisine: American, MediterraneanDifficulty: Medium


Prep time


Cooking time




  • 2 lb skinless sea bass fillet, about 1 1/2-inch thick, cut into large cubes

  • 3/4 cup dry white wine

  • 1 28-oz can whole peeled plum tomatoes, juice separated and reserved

  • 3 cups low-sodium vegetable broth

  • Pinch red pepper flakes

  • 1/4 cup golden raisins

  • 2 tbsp. capers, rinsed

  • Private Reserve extra virgin olive oil

  • 1 large yellow onion, chopped

  • 2 celery ribs, chopped

  • 4 large garlic cloves, minced

  • 1/2 tsp dried thyme

  • 1/2 cup chopped fresh parsley leaves, stems removed

  • Salt and pepper

  • 3 tbsp. toasted pine nuts, optional

  • Crusty Italian bread for serving


  • Heat 1 tablespoon olive oil in a 5-quart Dutch oven over medium heat.
  • Add onions, celery, and a little salt and pepper. Cook until softened about 4 minutes; stirring regularly.
  • Add thyme, red pepper flakes and garlic and cook briefly until fragrant, about 30 more seconds.
  • Stir in white wine and reserved tomato juice from can. Bring to a simmer, and cook until liquid by half.
  • Add tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
  • Pat fish dry and season lightly with salt and pepper. Place fish into cooking liquid and stir to well combine. Bring to a simmer and let it cook for another 5 minutes.
  • Remove from heat and cover. Let sit off heat for another 4-5 minutes. Stir in chopped parsley.
  • Ladle the hot fish stew into serving bowls. Top each with a few toasted pine nuts, if desired.
  • Serve alongside crusty bread of your choice. Enjoy!
Sicilian-Style Fish Stew
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