Sicilian-Style Fish Stew

Ingredients

Private Reserve extra virgin olive oil
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 large garlic cloves, minced
½ tsp dried thyme
Pinch red pepper flakes
¾ cup dry white wine
28 oz can whole peeled plum tomatoes, juice separated and reserved
3 cups low-sodium vegetable broth
¼ cup golden raisins
2 tbsp capers, rinsed
2 lb skinless sea bass fillet, about 1 ½-inch thick, cut into large cubes
½ cup chopped fresh parsley leaves, stems removed
3 tbsp toasted pine nuts, optional
Crusty Italian bread for serving

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