Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli

• 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.
2. Add just enough water to cover.
3. Bring to a boil and let simmer for 45 minutes.
4. Strain through a fine chinois.
5. 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.
6. Add beans,thyme and salt and pepper to taste.
7. Season sea bass fillets with salt and pepper.
8. In a large saute pan, heat oil and add fillets.
9. Sear on both sides and finish in oven, if necessary.
10. Garnish with confit tomato and young celery leaves

leeks, onions, fennel, shallots, bay leaf, coriander seed, white pepper, bones, celery, leeks, garlic, virgin olive oil, butter, beans, thyme, salt, oil, fillet sea bass

Taken from www.foodnetwork.com/recipes/sea-bass-in-celery-leek-broth-with-provencal-vegetable-ravioli-recipe.html (may not work)