Tammy's Fish Chowder Recipe

Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half 2 to 3 minutes.

Mix potatoes fish stock thyme seafood seasoning bay leaf salt and pepper into onion mixture; bring to a boil reduce heat to medium-low cover stockpot and simmer until potatoes are tender but not falling apart 10 to 15 minutes.

Heat cream in a small saucepan over medium heat just until cream is steaming about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through about 10 minutes. Season chowder with sugar hot sauce salt and pepper.