Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli Recipe

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Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli
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Ingredients:

Directions:

  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
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1079.31 Kcal (4519 kJ)
Calories from fat 671.47 Kcal
% Daily Value*
Total Fat 74.61g 115%
Cholesterol 238.56mg 80%
Sodium 301.18mg 13%
Potassium 1645.26mg 35%
Total Carbs 25.39g 8%
Sugars 4.29g 17%
Dietary Fiber 6.21g 25%
Protein 75.66g 151%
Vitamin C 10.3mg 17%
Vitamin A 0.3mg 9%
Iron 5.5mg 30%
Calcium 612.3mg 61%
Amount Per 100 g
Calories 186.25 Kcal (780 kJ)
Calories from fat 115.87 Kcal
% Daily Value*
Total Fat 12.87g 115%
Cholesterol 41.17mg 80%
Sodium 51.97mg 13%
Potassium 283.91mg 35%
Total Carbs 4.38g 8%
Sugars 0.74g 17%
Dietary Fiber 1.07g 25%
Protein 13.06g 151%
Vitamin C 1.8mg 17%
Iron 0.9mg 30%
Calcium 105.7mg 61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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