Sautéed Sea Bass with Chanterelles from Italian Comfort Food by The Editors of Saveur

Ingredients

• 1 yellow onion, chopped
• Canola oil, for frying
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. flour
• 1 tbsp. tomato paste
• 1 cup chardonnay or other white wine
• 1 carrot, peeled and chopped
• 6 oz. chanterelles, quartered
• 8 tbsp. extra-virgin olive oil
• 1 2 ½–3-lb. whole striped sea bass, cleaned and filleted, head and bones reserved
• 8 sprigs fresh flat-leaf parsley
• 6 bay leaves
• 1 rib celery, chopped