| | BROTH |
| 1/4 | lb | Onions |
| 1/4 | lb | Leeks, white only |
| 2 | oz | Shallots |
| 1/4 | lb | Celeriac |
| 1/4 | lb | Carrots |
| 2 | oz | Parsnips |
| 1 1/2 | lb | Tomatoes, seeded and chopped fine |
| 2 | | Cloves garlic, halved |
| 1 | | Stalk lemongrass |
| 8 | | Sprigs Italian parsley |
| 1 | | Fresh bay leaf |
| 3 | | Sprigs fresh thyme |
| 4 | | White peppercorns |
| 1/2 | tb | Coriander seeds |
| 1/2 | tb | Fennel seeds |
| 1 | | Star anise |
| 1 | ts | Sea salt |
| | SPICE MIX |
| 3/4 | oz | Coriander seed |
| 1/4 | oz | Anise seed |
| 1/4 | oz | Raw fennel seed |
| 1/4 | oz | Roasted fennel seed |
| 1/2 | oz | Mustard seed |
| 1/4 | oz | Cardamom seed |
| 1/8 | oz | Cumin seed |
| 3/8 | oz | Ginger powder |
| 3/8 | oz | Stick cinnamon |
| 1/4 | oz | White peppercorns |
| 1/4 | oz | Black peppercorns |
| 1 | | Bay leaf |
| 1/4 | ts | Whole mace (or powdered) |
| | BASS |
| 1 | lb | Fillet of wild sea bass, skin on, NOTE: can substitute other fish |
| 1/2 | ts | Spice mix as it is not too delicate |
| 1/2 | tb | Sea salt |
| 1/4 | c | Chopped cilantro |
| 1/4 | ts | Lemon zest finely chopped |
| 1/4 | ts | Orange zest finely chopped |
| 1 1/2 | c | Thinsliced and blanched vegetables (zucchini, squash, baby carrots, young turnips, haricot verts, spinach, tomatoes) |
| pn | Of cayenne |
| | Equal portions of the following herbs, enough to make about 1/3 cup: |
| | Chiffonade of green and purple basil |
| | Tarragon, snipped off the stem |
| | Snipped chervil |
| | Chives, about 1 1/2inches long |
| | Herb tops for garnish |
