1 med. onion, minced, Vidalia or other sweet variety
4 cloves garlic minced
1 sprig rosemary, leaves only, minced
1/4 cup extra virgin olive oil
1 lb. sea bass, boneless skinless, cut into 2 inch pieces
1/2 dry white wine
2/3 cup tomato puree
1/2 t fish base or 1 fish bouillon cube
1 t crushed red chili peppers
Heat olive oil in a large skillet, add the onion, garlic and rosemary. Saute until the onions are soft and the mixture is aromatic. Add the fish and cook over high heat until the fish is lightly browned, about five minutes. Pour in the wine and the fish base, stirring well. Cook until wine is reduced by 1/2. Add the tomato puree and the chili peppers and simmer for about 10 minutes. Serve over rice or just with crusty bread to mop up the juices.
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