We like to be relaxed about our foraging: it’s nice to have an idea of what you’re looking for, but very good to be open minded – you never know what you might find. This recipe follows that relaxed principle, as we’re after different textures and flavours not particular types of seaweed
On Saturday we ran a one day coastal foraging course at Staithes, North Yorkshire. The rocky foreshore there has an abundance of seaweeds that are good to eat and at low tide we collected Dulse, Kelp, Laver, and Pepper dulse for our lunchtime broth. There are many others that you could use for example Sea lettuce, Sugar kelp, Gutweed and Sea spaghetti and on a different day or in a different place the seaweed that we collected might not have been the same. There are some photos from the course at the bottom of the blog – thanks to all for coming, happy foraging!
Thai style fish and seaweed broth -serves 4
- 500g white fish e.g. Cod Haddock or Hake, skinned and cut into chunks
- 1 lime
- 1 small bunch of coriander
- 1 tbsp oil for frying
- 2cm piece of fresh root ginger, peeled and chopped finely
- 1 chilli, chopped finely (more if you like it hot)
- 2 cloves of garlic, peeled and chopped finely
- 2 lt fish stock
- 3 tbsp dark soy sauce
- 4 x 150g/5oz packet udon noodles
- 150g mixed edible seaweed, washed and chopped (if you are using kelp chop it into very fine strips)
For the broth. Chop the coriander stalks finely. In a large pan gently heat the oil then add the ginger, chilli, garlic and coriander stalks and cook for 2 minutes until soft. Now add the fish stock and soy sauce to the pan and bring to a simmer. When the broth is simmering add the noodles and seaweed and bring back to simmering point and add the fish, cook for 2-3 minutes until the fish is just cooked. in to 4 soup bowls put a wedge of lime and a dessertspoonful of coriander leaves. Ladle the broth into the 4 bowls and serve with extra coriander and lime wedges.
One day coastal foraging 23rd June 2013 – to see more photos click here.