Ingredients
- 1/4 lb onions
- 1/4 lb leeks, white parts only
- 2 ounce shallots
- 1/4 lb celeriac
- 1/4 lb carrots
- 2 ounce parsnips
- 1Â 1/2 lb tomatoes seeded, minced fine
- 2 x garlic cloves halved
- 1 x lemongrass stalk
- 8 sprg Italian parsley
- 1 x fresh bay leaf
- 3 sprg fresh thyme
- 4 x white peppercorns
- 1/2 Tbsp. coriander seeds
- 1/2 Tbsp. fennel seeds
- 1 x star anise
- 1 tsp sea salt
- 3/4 ounce coriander seed
- 1/4 ounce anise seed
- 1/4 ounce raw fennel seed
- 1/4 ounce roasted fennel seed
- 1/2 ounce mustard seed
- 1/4 ounce cardamom seed
- 1/8 ounce cumin seed
- 3/8 ounce ginger pwdr
- 3/8 ounce cinnamon stick
- 1/4 ounce white peppercorns
- 1/4 ounce black peppercorns
- 1 x bay leaf
- 1/4 tsp whole mace (or possibly powdered)
- 1 lb fillet of wild sea bass, skin on
- 1/2 tsp spice mix
- 1/2 Tbsp. sea salt
- 1/4 c. minced cilantro
- 1/4 tsp finely-minced lemon zest
- 1/4 tsp finely-minced orange zest
- 1Â 1/2 c. thin-sliced and blanched vegetables
- Â Â (zucchini, squash, baby carrots, young turnips, haricot verts, spinach, tomatoes)
- 1 pch cayenne
- Â Â Equal portions of the following herbs,
- Â Â (sufficient to make about 1/3 c. total)
- Â Â Chiffonade of green and purple basil
- Â Â Tarragon snipped off the stem
- Â Â Snipped chervil
- Â Â Chives about 1 1/2" long
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Herb tops for garnish
Description
To Make The Broth, Peel And Chop The Onions, Leeks, Shallots, Celeriac, Carrots, Parsnips, Minced Tomatoes, And Garlic. Put The Vegetables In A Pot With 3 Qts Of Water. Add In The…
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