Sauté onions and garlic in half of the olive oil. Add the carrots, celery, herbs, salt, pepper, tomatoes, and cook for a minute; then, deglaze with half of the wine. Add olives and half of the broth. Cook for an additional 2 minutes.
Coat the Stripzees with rice flour and brown them in the remaining oil until golden. Deglaze with the other half of the wine, add the remaining broth, and let the liquid absorb slightly. Combine with the sauce, cook for another minute, and remove from heat. Add chopped parsley and adjust the consistency with vegetable broth until desired thickness.
Serve with roasted potatoes.
