Sicilian Fish Stew *

EVOO
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
1 cup chicken broth
1 (28 oz) can whole peeled plum tomatoes, juice separated and reserved
3 cups vegetable broth
1/4 cup golden raisins
2 Tbsp capers, rinsed
2 pounds cod, skinned and cut into large cubes
1/2 cup chopped fresh parsley leaves
Crusty Italian bread for serving

Heat 1 Tbsp EVOO in large dutch oven.  Add onions, celery and a little salt and pepper.  Cook, stirring regularly, about 4 minutes.  Add thyme, red pepper flakes and garlic and cook about 30 seconds.  Stir in chicken broth and reserved tomato juice from can.  Bring to a simmer, and cook until the liquid is reduced by about half.  Add the tomatoes, vegetable broth, raisins, and capers.  Cook for 15-20 minutes over medium heat.  Pat the fish dry and season lightly with salt and pepper.  Insert fish pieces in the cooking liquid.  Give everything a very gentle stir so 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 until the fish finishes cooking.  Fish will be flaky when gently pulled apart with knife.  Stir in the chopped parsley.  Serve with crusty bread.

Serves 4-6