Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi

Ready in 1 hour

Top-ranked recipe named "Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi"

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Try this Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi recipe, or contribute your own. "Celery" and "Broth" are two tags used to describe Sea Bass in Celery Leek Broth with Provencal Vegetable Ravi.


Ingredients

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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

Servings  

Preparation

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

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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