Sea Bass In Celery Leek Broth With Provencal Vegetable Ravioli Recipe - Cooking Index

Ingredients

• 1/2 cup 118ml Leeks
• 1/2 cup 31g / 1.1oz Onions
• 1/2 cup 118ml Fennel
• 1/2 cup 118ml Shallots
• 1 Bay leaf
• 1 tablespoon 15ml Coriander seed
• 1 tablespoon 15ml Whole white pepper
• 2 lbs 908g / 32oz Fish bones
• 1 cup 110g / 3.9oz Celery, cut on bias
• 1 cup 237ml Cleaned and sliced leeks
• 4 Garlic cloves
• 4 oz 113g Virgin olive oil
• 4 oz 113g Butter
• 1 cup 160g / 5.6oz Cooked white beans
• 6 sections Fresh thyme
• Salt - to taste
• Freshly-ground black pepper - to taste
• 2 tablespoons 30ml Oil
• 4 Sea bass fillets
• Confit Tomato - (see recipe)
• Fresh young celery leaves