MEDITERRANEAN BUFFET: PART I: GAMBAS AL AJILLOBy Chef John

CREAMY SHRIMP WITH SAFFRON RICEBy Chef John

SCALLOPS WITH CAULIFLOWER AND BREADCRUMBSBy Chef John

BLACK SEA BASS WITH ONIONS AND TOMATOESBy Chef John

CRAB CAKESBy Chef John

BLACK SEA BASS WITH LEEKS, RADISHES AND TURNIPSBy Chef John

COD WITH SAFFRON RISOTTOBy Chef John

SWORDFISH WITH PRESERVED LEMON AND CAPERSBy Chef John

BLACK SEA BASS WITH SAFFRON, LEEKS AND FENNELBy Chef John

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