1. Prepare a fish broth in a saucepan by mixing white wine, water, Knorr Fish Stock Pot and fish bones. Bring to a boil and simmer for 20 minutes. Gently remove fish bones and discard.
2. In a separate large saucepan, heat olive oil over medium heat and fry diced potatoes, celery, and onion. Stir continuously until potato softens. Add fish broth prepared in step 1.
3. Poach the sea bass gently until cooked for approximately 8 minutes. Squeeze the juice of 2 lemons in the soup.
4. Remove from heat and add the whole fresh herbs to infuse for 10 minutes.
5. Serve with a drizzle of extra virgin olive oil.

Original recipe by chef Sean Gravina.