Sea Bass In Celery Leek Broth With Provencal Vegetable Ravioli

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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

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