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

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

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi. Be the first to review it!

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free