Sicilian-Style Fish Stew
Sicilian-Style Fish StewCourse: Main, DinnerCuisine: American, MediterraneanDifficulty: Medium
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!