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.

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

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