Moroccan Bass In Tomato Vegetable Broth

**BROTH**

1/4 pound onions

1/4 pound leeks -- white only

2 ounces shallots

1/4 pound celeriac

1/4 pound carrots

2 ounces parsnips

1 1/2 pounds tomatoes -- seeded and - finely chopped 2 cloves garlic -- halved

1 stalk lemon grass

8 sprigs italian parsley

1 fresh bay leaf

3 sprigs fresh thyme

4 white peppercorns

1/2 tablespoon coriander seed

1/2 tablespoon fennel seeds

1 star anise

1 teaspoon sea salt

**SPICE MIX**

3/4 ounce coriander seed

1/4 ounce anise seed

1/4 ounce fennel seed -- raw

1/4 ounce fennel seed -- roasted

1/2 ounce mustard seed

1/4 ounce cardamom

1/8 ounce cumin seed

3/8 ounce ground ginger

1 stick cinnamon -- (3/8 ounce)

1/4 ounce white peppercorns

1/4 ounce black peppercorns

1 bay leaf

1/4 teaspoon mace -- whole or powdered

**BASS**

1 pound sea bass fillet -- wild; skin on

- -- can substitute

other fish -- as long as

it is not too delicate.

1/2 teaspoon spice mix

1/2 tablespoon sea salt

1/4 cup chopped cilantro

1/4 teaspoon lemon zest -- finely chopped

1/4 teaspoon orange zest -- finely chopped

1 1/2 cups mixed vegetables -- thinly sliced and - and blanched

such as squash -- baby carrots,

-- zucchini, young

-- turnips,

haricot verts -- spinach, tomatoes)

1 pinch cayenne

equal portions of the following herbs -- enough to make

1/3 cup -- about chiffonade of green and purple basil

tarragon snipped off the stem

snipped chervil

chives -- about 1 1/2inches

-- long

herb tops for garnish