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This basic broth, rendered from seaweed and dried fish, is a staple in the kitchens of District Four. Since it is used in many dishes, the recipe is best made in large batches. It will keep for up to a week when made fresh.

By Samantha (admin) Published: August 10, 2013

  • Yield: 4 cups
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

This basic broth, rendered from seaweed and dried fish, is a staple in the kitchens of District Four. Since it is used in many …

The Ingredients.
The Method.
  1. Add the 4 cups water to the pot that will be used to cook the broth.
  2. Soak the kombu seaweed in the pot in the fridge for 20 minutes to allow the flavourful properties of the seaweed to disperse.
  3. Place the pot with the water and seaweed on the stove on medium heat. Watch carefully and do not bring to a boil, as this will make the broth cloudy. When bubbles first begin to break the surface, remove from heat immediately and scatter the dried fish over the surface.
  4. Allow it to sit and infuse for four minutes. Strain into an airtight container and discard the solids.* *Kombu can be reserved for other recipes.
    Sea stock in jars

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