Archive : Seafoods

• 1 carrot, chopped
• 1 leek, chopped
• 1 bay leaf
• 3 1/2 cups fish stock
• 2 medium-size cooked crabs
• 1-inch/2.5-cm piece fresh gingerroot, grated
• 1 tsp. light soy sauce
• 1/2 tsp. ground star anise
• salt and pepper

• 1 tbsp. butter
• 8 oz. /225 g. shelled scallops
• 1 tbsp. olive oil
• scant 1 cup sliced oyster mushrooms
• scant 1 cup sliced shiitake mushrooms
• 1 garlic clove, chopped
• 4 scallions, white and green part sliced
• 3 tbsp. heavy cream
• 1 tbsp. brandy
• salt and pepper
• fresh dill sprigs, to garnish
• freshly cooked basmati rice, to serve
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• 1 lb. 2 oz. /500 g. or 16 raw jumbo shrimp, shelled, leaving tails intact
• juice of 2 limes
• 1 tsp. cardamom seeds
• 2 tsp. cumin seeds, ground
• 2 tsp. coriander seeds, ground
• 1/2 tsp. ground cinnamon
• 1 tsp. turmeric
• 1 garlic clove, crushed
• 1 tsp. cayenne pepper
• 2 tbsp oil
• cucumber slices, to garnish
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• 4 tuna steaks, about 6 oz. /175 g. each
• 1/2 tsp. finely grated lime rind
• 1 garlic clove, crushed
• 2 tsp. olive oil
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• pepper
• 1 tbsp. lime juice
• cilantro to garnish

To Serve :

• 6 small pita breads
• mixed salad greens
• 6 tbsp. thick plain yogurt
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• 1-inch /2.5-cm. piece fresh gingerroot, grated
• 1 tsp. coriander seeds, crushed
• 1/4 tsp. chili powder
• 1 tbsp. lime juice
• 1 tsp. sesame oil
• 4 salmon fillet pieces with skin, about 5 1/2 oz. / 150 g. each
• 2 tbsp. vegetable oil
• cilantro leaves, to garnish

To Serve :

• stir-fried vegetables
• freshly cooked rice

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