Sea Bass Stew

Sea Bass Stew

As we get into fall we need heartier dishes – and red wine. Here’s the dish – and the wine to go with it.


  • Olive oil
  • 1 onion, hopped
  • 2 celery ribs, chopped
  • Salt and pepper
  • 3 garlic cloves, minced
  • ¼ cup chopped herbs (thyme, parsley, basil)
  • ¾ cup white wine (Taft Street Sauvignon Blanc)
  • 1 quart crushed tomatoe
  • 3 cups broth
  • 2 pounds sea bass fillets, cubed


  1. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Add onions, celery, salt and pepper and cook until soft (4-5 minutes). Add herbs and garlic and cook briefly (1 minute).
  2. Stir in white wine and crushed tomatoes and bring to simmer. Add broth and cook 20 minutes.
  3. Season fish with salt and pepper and add to pot, stirring gently to distribute fish evenly. Cook 6-7 minutes. Remove from heat, cover and let stand for 5 minutes.
  4. Ladle into serving bowls and serve with favorite crusty bread.

A 2017 Alexander Valley Merlot would accompany this nicely. Serves 4-6