1 tbsp extra virgin olive oil
1 large red onion, chopped in cubes
2 celery ribs, chopped
3 garlic cloves, minced
salt and pepper
2 tbsp salted capers
1/2 cup chopped fresh parsley leaves
3/4 cup dry white wine
3 cups vegetable broth
whole peeled canned tomatoes, juice reserved
500g sea bass fillet, thick cut into large cubes
toasted sourdough to serve
Place 1 tbsp of olive oil over medium heat in large iron skillet. Add onion, celery, salt and pepper and stir it regularly until softened. Add thyme, chili flakes and garlic, cook it until fragrant (no more than minute).
Stir in the dry white wine and tomato juice from can. Bring to a simmer and cook until the liquid is reduced.
Add the tomatoes, broth and capers and cook for 15-20 minutes over medium heat.
Pat the fish dry, cut into pieces and add to the cooking liquid. Bring to a simmer and cook for another 5 minutes.
Remove the skillet from the heat and let sit off heat for another 5 minutes. Fish should be flaky when gently pulled apart with a pairing knife.
Ladle the hot fish stew into serving bowls and garnish with some toasted pine nuts and freshly chopped parsley. Serve with some toasted sourdough bread.