50²µ/1¾´Ç³ú broad beans
50²µ/1¾´Ç³ú carrot, balled using small parisian scoop
½ chilli pepper
½ bunch coriander
50²µ/1¾´Ç³ú courgette, balled using small parisian scoop
1 garlic clove, roughly chopped
100g/3½oz fresh root ginger, peeled and roughly chopped
1 lime, juice only, to taste
handful dried mushrooms
3 sheets kombu seaweed
1 large squid, cured on nori seaweed for 12 hours, thinly sliced
3 sprigs tarragon, leaves picked
2 litres/3½ pints chicken stock
salt and freshly ground black pepper
vegetable oil, for frying
soy sauce, to taste
2 large handfuls bonito flakes
1kg/2lb 4oz sea bream bones
1 sea bream, skin-on, pin-boned
50²µ/1¾´Ç³ú frozen peas