Seaweed by Unknown

Author:Unknown
Language: eng
Format: azw3
Tags: COOKING / Specific Ingredients / Seafood
ISBN: 9781911621645
Publisher: Grub Street
Published: 2017-10-30T00:00:00+00:00

Place the thongweed in water to soak. Fry the shallots, pepper, tomatoes, paprika, chilli and garlic in the oil.

Add the fish stock, white wine and oregano and cook for 20 minutes. Cut the thongweed into suitable pieces and leave it to cook with the soup for the last 10 minutes.

Add mussels and fish fillet and heat until mussels open and fish is cooked. Squeeze a little lime juice over at the end.

RAMEN

Serves 4 / 30 minutes

1 pack Asian soup noodles

1 litre vegetable stock (see recipe page 81)

2 tbsp soy sauce

1 tbsp lime juice

4 cm fresh ginger, grated

1 stalk lemon grass, chopped

2 garlic cloves, chopped

½ fresh, red chilli, chopped

10 g laver

4 tbsp light miso

4 egg yolks

Fresh dill or fresh coriander, chopped

1 spring onion, chopped

Handful of small spinach leaves

50 g enoki mushrooms

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