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On Wed, 10 Jan 2007 08:44:24 +0000, Nicky
> wrote:

>On Wed, 10 Jan 2007 18:45:19 +1300, Quentin Grady
> wrote:
>
>>Is there anyone out there who has had experience of making seafood
>>soup that includes seaweed? I'm looking for tips that could shorten
>>the time taken to evolve something simple that a bloke could whip up
>>and enjoy both making and presenting to friends. That is to say I'm
>>looking for a new dietary staple.
>
>Quentin,
>
>Over here I can easily get a dried seaweed called Wakame. It
>reconstitutes very simply, by just soaking it in hot water; when I'm
>ready for it, I just tear or slice it into whatever soup I want. It
>requires no cooking per se, but adds its flavour nicely if it simmers
>a bit.

G'day G'day Nicky,

One can buy Wakame here. My decision to use karengo is simply that
it is local. It has purple brown colour and I like the flavour and
texture. For blokes the "no soaking" feature is a distinct advantage.
I know I don't plan meals a day ahead and assume most blokes have a
similar idea about food preparation.

>I tend to throw it into a veggie soup, for the contrast in flavours -

That would be good as a starting point. IMHO getting blokes used to
using seaweed in something they are more likely to be familiar with
might make a good starting point.

>but I'm sure it would be good in a broth-type fish soup. I'd just
>bring fish stock to the simmer, poach bite-sized pieces of fish for
>just a minute or two, then add the seaweed and maybe spring onion and
>ginger threads. Fish stock is sold by fishmongers or even supermarkets
>here, but is not difficult to make.

Our local supermarkets have fish stock in tetra packs. While fish
stock isn't hard to make, I find it something I need to do when my
wife isn't home.

>Nicky.
>T2 DX 05/2004
>A1c 5.5% BMI 25 D&E
>100ug Thyroxine

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin