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Clean the sea bass from scales and entrails and put it in cold water to cook. When the water boils, scoop the foam from the top and add seasoning and root vegetables, a part of which you cut into noodles and set aside for decoration. Cook the soup on low heat for about 1 hour.
Add the white wine and olive oil into the soup and shortly cook until the alcohol cooks out of the wine. Strain the soup. Separate the meat from the bones and the skin. Put the vegetables back into the soup and blend it with a stick blender to get a smooth thick soup. Mix the fish meat with the egg, wheat grits and finely chopped parsley and make balls.
Cook the balls in soup for about ten minutes. Serve the prepared soup with shortly cooked vegetables cut into noodles and the sea bass balls. Always use filtered cold water for a good soup, so the water pulls as much of the aroma and other ingredients from the fish and vegetables as possible. Be careful not to put too much carrots and celery in the soup so the vegetables do not dominate over the taste of the fish. You can serve fresh semi-dry wine with the meal.