The convenience of sauces!
In this recipe, I used a tomato-based sauce with roasted garlic. It essentially contains almost all ingredients that a cioppino from scratch contains: diced tomatoes, onions, olive oil, salt, roasted garlic.
All I had to do was add a little of the olive oil, white wine, ground black pepper, and red pepper flakes. I could use fennel, but I didn't have it in my refrigerator.
I used European sea bass for the fish fillet, sliced it into pieces, then salted it.
Pour the sauce into the appropriate-sized saucepan. A saucepan is ideal, as the sauce will splash, even at low temperatures.
Olive oil...
White wine...
Ground black pepper...
Red pepper flakes...
Bring the sauce to a medium boil in a covered saucepan. Then lower the heat to a simmer. Keep the lid on. Simmer the sauce for 20 to 30 minutes, or until the sauce melds. You can taste the difference.
If you don't know the difference between a cooked sauce and a well-melded sauce, I suggest that you taste the sauce initially before cooking. Taste the sauce 10 minutes through the cooking process, and again 10 minutes after. Do you taste the difference? I'm sure you do!
It is time to add the fish. Stir it and cook for 10 minutes. Keep the lid on.

It's ready to serve!
YUM !!!
😍#ilikeitalot!😍
This is for #SublimeSunday as inspired by @c0ff33a and #BeautifulSunday as initiated by @ace108.
This is also a post for the Show us your California of @derekrichardson.
A shout out to #TEAMUSA - @tattoodjay, @dswigle, @wandrnrose7, @wwwiebe, @wesphilbin, @thebighigg. and @coinjoe.
I am also a member of #ShadowHunters and #OrchidLovers.
As always, this post is for the #silvergoldstackers and #ladiesofhive.
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