Sea Bass Poached with Sun-Dried Tomato & Tarragon*

2 Ib sea bass fillet, cut into 4 portions
18 oz clam juice or fish fumet
4 oz julienned sun-dried tomatoes
2 T fresh tarragon
2 carrots, medium dice
4 stalks celery, diced
1 small onion, julienned
6 oz chardonnay wine
2 tsp extra-virgin olive oil
Pepper to taste

Place all ingredients in a medium sauté pan. Simmer, covered, on low heat for 15 minutes. Serve hot.