Recipe courtesy of Stephen Kalt

Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli

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  • Level: Easy
  • Total: 4 hr
  • Prep: 1 hr
  • Cook: 3 hr
  • Yield: 4 servings
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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. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois.
  2. 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.
  3. 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