Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli Recipe

Name: Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup leeks; 1/2 cup onions; 1/2 cup fennel; 1/2 cup shallots; 1 bay leaf; 1 tablespoon coriander seed; 1 tablespoon whole white pepper; 2 pounds fish bones; 1 cup celery, cut on bias; 1 cup leeks, cleaned and sliced; 4 cloves garlic; 4 ounces virgin olive oil; 4 ounces butter; 1 cup cooked white beans; 6 branches fresh thyme; Salt and pepper, to taste; 2 tablespoons oil; 4 fillet sea bass

Servings: persons

1/2 cup leeks
1/2 cup onions
1/2 cup fennel
1/2 cup shallots
1 bay leaf
1 tablespoon coriander seed
1 tablespoon whole white pepper
2 pounds fish bones
1 cup celery, cut on bias
1 cup leeks, cleaned and sliced
4 cloves garlic
4 ounces virgin olive oil
4 ounces butter
1 cup cooked white beans
6 branches fresh thyme
Salt and pepper, to taste
2 tablespoons oil
4 fillet sea bass

1
In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones.
2
Add just enough water to cover.
3
Bring to a boil and let simmer for 45 minutes.
4
Strain through a fine chinois.
5
In a casserole sweat celery, leeks and whole garlic in 2 ounces virgin olive oil and 2 ounces butter until both are softened but still have some texture, about 6 or 7 minutes.
6
Add beans,thyme and salt and pepper to taste.
7
Season sea bass fillets with salt and pepper.
8
In a large saute pan, heat oil and add fillets.
9
Sear on both sides and finish in oven, if necessary.
10
Garnish with confit tomato and young celery leaves

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup leeks, 1/2 cup onions, 1/2 cup fennel, 1/2 cup shallots, and more.

Yes, Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli

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