Olive oil
3 leeks sliced
1 tsp ground cumin
1/2 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp coriander
1/8 tsp cayenne
4 large cloves garlic, chopped
3 fresh tomatoes, chopped
1 and 1/2 cups fish stock
1/2 cup water
1 cup sliced potatoes, preferably small unpeeled potatoes like fingerlings
3/4 cup shelled fresh peas
2 lbs striped bass, sea bass or black bass fillets.
1/3 cup heavy cream
1/4 cup cilantro
salt and pepper to taste

1. Heat olive oil, add leeks. Sauté 3 minutes. Add spices and sauté leeks until they become transparent.
2. Add garlic and sauté 1 minute.
3. Add tomatoes. Sauté 5 minutes until tomatoes are soft.
4. Add fish stock and water. Simmer 5 minutes.
5. Add potatoes. Cover pot. Simmer until potatoes are almost tender.
6. Add fresh peas. Cover pot. Simmer 2 minutes.
7. Add bass cut in large pieces. Simmer gently until bass is cooked through.
8. Remove bass from pot. Add heavy cream and bring to a simmer.
9. Skin bass and break it into medium size pieces. Return to pot with cilantro. Add salt and pepper to taste.

1 pound mahi mahi fillets

Juice of 1 lemon
1 T. mustard
1 serrano chile, sliced
1 shallot, sliced
olive oil
salt to taste

1. Marinate, covered and chilled, at least two hours.
2. Remove fish from marinade and sauté in olive oil 3-5 minutes on each side.

1.Dry the fish, then salt and pepper it on the inside and outside

2. Layer cavity with Serrano ham or Prosciutto. Stuff with a
rosemary sprig or sprinkle it with crushed dried rosemary.

3. Drape slices of ham around outside of fish.

4. Wrap in parchment or foil. Bake 375° 30-40 min. depending on size of fish. Let rest in parchment or foil at least 5 minutes before serving.

5. Garnish each serving of filleted fish with some of the ham.