Heat olive oil and butter in a large stockpot over medium heat.

Sauté diced onions and celery in the hot oil until softened, about 5 minutes.

Add white wine to the pot and raise the heat to medium-high.

Cook until the wine is reduced by half, 2 to 3 minutes.

Mix in chopped potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper.

Bring the mixture to a boil, then reduce heat to medium-low.

Cover the stockpot and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.

In a small saucepan, heat heavy cream over medium heat until just steaming, about 5 minutes.

Stir the heated cream and chopped sea bass into the potato mixture.

Cook until the sea bass is cooked through, about 10 minutes.

Season the chowder with sugar, hot sauce, salt, and pepper to taste.