Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli

Total Time:
4 hr
Prep:
1 hr
Cook:
3 hr

Yield:
4 servings
Level:
Easy

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
Directions

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. Garnish with confit tomato and young celery leaves


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