An all-star instruction for stew with a Sicilian twist! The comfort of Italian flavors in one delicious stew braised in a very white wine-tomato broth with garlic, capers, raisins more!

In Italy, as in several elements of the Mediterranean basin, fish is commonly combined with tomatoes and different native ingredients to form delicious and fast one-pot-wonders like today’s Sicilian-style stew.


This stew is best eaten up with family and shut friends, as a result of if you eat it the proper way–with crusty Italian bread to sop up the beautiful sauce–it will get pretty untidy.

This stew instruction is kind of easy, however the balance of flavors is actually unbelievable. From beautiful and acquainted aromatics like onions and garlic–providing the wonderful begin to the current recipe–to a touch of sweetness from golden raisins balanced with tart capers.



  • Pinch red pepper flakes
  • 3/4 cup dry white wine
  • 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
  • 1/4 cup golden raisins
  • 2 tbsp capers, rinsed
  • 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
  • 3 cups low-sodium vegetable broth
  • 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


  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.
  3. Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
  4. Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!

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