Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi

Ready in 1h

Try this Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi recipe, or contribute your own.


1/2 c Onions
1 tb Whole white pepper
1/2 c Fennel
1 c Leeks; cleaned and sliced
2 tb Vegetable oil
1 tb Coriander seed
4 oz Butter
1 c Celery; cut on bias
4 Fillet sea bass
1/2 c Shallots
1/2 c Leeks
1 Bay leaf
2 lb Fish bones
6 Branches fresh thyme
salt and pepper; to taste
1 c Cooked white beans
4 oz Virgin olive oil
4 Garlic

Original recipe makes 1 servings



In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois. 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. Add beans,thyme and salt and pepper to taste. Season sea bass fillets with salt and pepper. In a large saute pan, heat oil and add fillets. Sear on both sides and finish in oven, if necessary. S: 4 servings Garnish with confit tomato and young celery leaves. Recipe by: CHEF DU JOUR SHOW #DJ9375

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Calories Per Serving: 2999 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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