Chilean Sea Bass Stew

14 Mar

This Chilean Sea Bass Stew is one of the first recipes I mastered. I discovered it when I was a budding chef of my own kitchen. I have been making it for years, it’s definitely a favorite in my household. 🙂 If you have never had chilean sea bass then this is the recipe for you. This fish can be a little pricey, but I promise it’s worth it. The stew absorbs all the wonderful flavor of the fish and I have to say it somewhat resembles the divine taste of butter (and we all love butter!!! yum butter fish). It’s flakey, tender, and juicy!!! What more could you ask for!!!

{carrots, onion, and garlic}

{canned tomatoes and extra red pepper flakes}

{the star of this delicious dish: chilean sea bass}



  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 1 medium carrot, peeled and chopped into 1/2-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped (more if you wish) 🙂
  • Kosher salt
  • 3/4 cup white wine, such as Pinot Grigio
  • 1 (28-ounce) can crushed Italian tomatoes
  • 1 cup water
  • 1/2 teaspoon red pepper flakes, plus extra for garnish
  • 1 1/2 pounds chilean sea bass, skinned and cut into 3/4-inch chunks
  • 1/4 cup chopped fresh flat leaf parsley


  • 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
  • Olive oil, for drizzling, plus 3 tablespoons
  • 1 garlic clove, halved


For the stew: In a 6-quart, heavy bottomed stock pot or dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.

For the crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.

Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.


3 Responses to “Chilean Sea Bass Stew”

  1. Anne ~ Uni Homemaker June 3, 2013 at 7:12 pm #

    This sounds delicious! Will be putting this on my to-make list.

  2. Elif Allenfort November 30, 2013 at 8:12 pm #

    This was a great and easy recipe! I made it for the first time in my life and fed 8 people, who loved it!

    Thank you.

    Elif Allenfort

  3. Sherry Tillinghast August 10, 2015 at 1:36 pm #

    I made this last night, tasted it, and thought, “It’s okay.” But when I had it for dinner today, wow!!! Like most stews and soups, this one got better with time. I subbed chicken broth for the white wine.

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