Chilean Sea Bass & Mussels in a Tomato Broth

I was lucky enough this week to get my hands on some fantastic Ocean Wise Chilean Sea Bass. If you live in Canada, I’m sure you have seen this symbol next the seafood offerings on a lot of menus. Created by the Vancouver Aquarium, Ocean Wise is a program designed to educate about the problems surrounding sustainable seafood. For more information, please visit Over fishing & environmental destruction are such a massive problem that for me, it’s easy to get behind any type of program that promotes environmentally responsible practices. Even in a landlocked city such as Calgary, Ocean Wise products are becoming more readily available for consumers. You can visit Orca Fish Company at the Kingsland Farmer’s Market in Calgary to find a lot of Ocean Wise seafood.

The recipe I’m showing here today is in my opinion, a simple yet delicious option to complement the subtle taste of this fantastic fish. It’s a great vehicle for preparing any seafood in a quick and easy way that highlights the value of simplicity. You can make this with any combination you like, keeping in mind that it is prepared as a seafood stew and you should choose fish that is firm and will withstand the cooking method. Halibut, catfish & cod are great options. Also, if choosing to add more types of seafood, add them in stages according to what will need a longer cooking time to the shortest time needed, ie. Mussels only need to open fully and should be added last. For more detailed information please feel free to drop me a line.

Chilean Sea Bass & Mussels in a Tomato Broth
For the tomato broth:
2 tbsp Vegetable oil
1/2 Onions, small diced
3 Celery stalk, small diced
1/2 Small fennel bulb, small diced
3 Garlic cloves, minced
2 tbsp Fresh thyme, chopped
1/2 cup White wine (drinking quality)
1/2 cup Fish stock (substitute with vegetable stock)
2 cups Diced tomatoes, canned
to taste Kosher salt
to taste Black pepper
1.5 lbs Chilean sea bass, cut into large pieces
1lb Mussels, washed & de-bearded
to taste Cilantro, chopped
1. Heat up the vegetable oil on medium heat.
2. Add the onion, celery & fennel. Sweat veg. until soft.
3. add garlic & thyme. Cook until aromatic.
4. Deglaze with wine & reduce wine by half.
5. Add the fish stock & bring to the boil. Reduce by half.
6. Add the diced tomatoes. When broth comes to the boil, reduce heat to gentle simmer.
7. Adjust seasoning as needed.
8. Add the sea bass pieces into the broth. Simmer gently until the fish starts to become firm.
9. Add the mussels, cover with a lid, and cook until the mussels open up fully.
10. Finish with freshly chopped cilantro to serve.
*Optional: add small diced jalapeños when sweating the veggies for a touch of heat.