West Street Grill Maine Coast Sea Vegetable Stock
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cups
Spring (filtered)1 cup
Spring WaterDirections:
1
Preparation: Place the Kelp and spring water in a large stock pot
2
Slowly bring up to under a boil over medium/medium low heat for 10 minutes or so
3
As fine bubbles appear at the side of the pot remove a thick piece of Kelp and press your thumbnail into the thickest part of the seaweed
4
If it pierces the Kelp easily, the flavor has been released
5
If not, return to the pot for one or two minutes longer
6
Never allow the water to boil while the Kelp is in the pot
7
Remove the Seaweed and reserve for other uses
8
When the stock returns to a boil add 1/2 cup of Spring Water and the Bonito Flakes
9
Immediately remove from the heat and skim the foam from the surface
10
When the Bonito Flakes sink to the bottom, strain the stock through a very fine mesh sieve lined with cotton flannel to clarify and remove any particles
11
Recipe courtesy of James O'Shea, West Street Grill)