Sautéed Sea Bass with Chanterelles | Saveur

Ingredients

• Vegetable oil
• 8 sprigs parsley
• 1 2 1/2 - 3-lb. whole striped bass, cleaned and fileted, head and bones reserved
• 8 tbsp. extra-virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 medium carrot, peeled, trimmed, and chopped
• 1 rib celery, trimmed and chopped
• 6 bay leaves
• 1 cup chardonnay or other white wine
• 1 tbsp. tomato paste
• 1 tbsp. flour
• Salt and freshly ground black pepper
• 6 oz. chanterelles, cleaned, trimmed, and quartered