An all-megastar recipe for fish stew with a Sicilian twist! The consolation of Italian flavors in a single delicious stew cooked in a white wine-tomato broth with garlic, capers, raisins more.


In Italy, as in many elements of the Mediterranean basin, fish is frequently mixed with tomatoes and other local substances to make scrumptious and quick one-pot-wonders like these days’s Sicilian-style fish stew.

This fish stew recipe is quite easy, however the stability of flavors is certainly terrific. From lovable and acquainted aromatics like onions and garlic–supplying the superb begin to this recipe–to a touch of sweetness from golden raisins balanced with tart capers. all the even as, a white wine and tomato-primarily based broth marries the whole lot together.


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


  1. heat 1 tbsp olive oil in five-quart Dutch oven (like this one) over medium warmth. add onions, celery, and a touch salt and pepper (approximately 1/2 tsp each). cook dinner, stirring often, till softened (about four minutes). upload thyme, purple pepper flakes and garlic and cook in short until aromatic (about 30 extra seconds).
  2. Now, stir within the white wine and reserved tomato juice from can. bring to a simmer, and cook dinner until the liquid is reduced with the aid of approximately 1/2. add the tomatoes, vegetable broth, raisins, and capers. cook for 15-20 minutes over medium heat until flavors combine.
  3. Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and provide the entirety a mild stir in order that the fish pieces are properly included inside the cooking liquid. bring to a simmer and cook dinner for another five mins. eliminate the Dutch oven from the heat and cover. permit sit off warmth for some other four-five minutes in order that the fish will end cooking. Fish have to be flaky while gently pulled aside with a paring knife. eventually, stir within the chopped parsley.
  4. Ladle the recent fish stew into serving bowls, top every with a few toasted pine nuts, if you want. Serve with your favored crusty bread! experience!

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