Moroccan Bass In Tomato Vegetable Broth Recipe

• 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
• 1 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
• 1 1/2 c. thin-sliced and blanched vegetables
•     (zucchini, squash, baby carrots, young turnips, haricot verts, spinach, tomatoes)
• 1 pch cayenne
•     Equal portions of the following herbs,
•     (sufficient to make about 1/3 c. total)
•     Chiffonade of green and purple basil
•     Tarragon snipped off the stem
•     Snipped chervil
•     Chives about 1 1/2" long
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Herb tops for garnish

Directions