Sea Bass Stew Recipe

Prepare potatoes

Place the peeled and cut potatoes into a large pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the warm pot off the heat for 1 minute to evaporate excess moisture. Add 50 g butter and 120 ml warm milk. Mash to your desired consistency (use a potato masher or ricer). Season with 0.25 tsp black pepper and additional salt to taste. Stir in chopped chives or parsley if using and keep warm while making the stew.

Prepare vegetables

Slice the onion thinly. Core, seed and slice the red and green bell peppers into 1/2-inch strips. Mince the garlic.

Sauté aromatics

Heat 2 tbs olive oil and 1 tbs butter in a large, deep skillet or sauté pan over medium heat. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the bell peppers and continue to cook until softened, about 5 minutes more. Add the minced garlic and cook for 30–45 seconds until fragrant.

Build the stew base

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 120 ml white wine (or fish stock) to deglaze the pan, scraping up any browned bits. Let the wine reduce for 1–2 minutes. Add the canned diced tomatoes (400 ml) with their juices and 250 ml vegetable or fish stock. Stir in 1 tsp smoked paprika, 1 tsp dried oregano, 1 bay leaf and 0.25 tsp red pepper flakes. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 8–10 minutes to meld flavors and slightly thicken.

Season and finish stew

Taste the sauce and add 1 tsp salt and 0.5 tsp black pepper, adjusting to taste. Stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley.

Cook the sea bass

Pat the sea bass fillets dry and season lightly with a pinch of salt and pepper. Nestle the fillets into the simmering stew sauce, skin-side down. Spoon some sauce over the tops of the fillets. Cover the pan and poach gently over low heat until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness (thicker pieces may need up to 10 minutes). Do not over-stir — handle gently when checking doneness.

Finish plating

Remove the bay leaf. Taste the sauce and adjust seasoning if needed. Spoon a generous portion of mashed potatoes into each shallow bowl, place a sea bass fillet on top or alongside, and ladle the pepper-onion tomato stew around the fish. Drizzle with 1 tsp olive oil, garnish with extra chopped parsley and serve with lemon wedges.