This recipe uses beach stones and vegies for a briny depth of flavour. But you can use a stovetop too.
800g squid tubes, cleaned
2 medium potatoes, peeled, cut into 2cm dice
2 carrots, peeled, cut into 2cm dice
2 medium swedes, peeled, cut into 2cm dice
2 medium zucchini, cut into 2cm dice
5cm piece ginger, cut into fine batons
1 Tbsp dashi powder (from Asian grocers)
2 cups samphire or thinly sliced green beans
1 cup dune spinach or thinly sliced English spinach
1 cup sea celery or dried seaweed strips (not nori sheets)
1⁄2 cup saltbush leaves, torn, or finely chopped nori, to garnish
Lemon wedges, to serve
Place a few clean stones over a small fire to heat. Allow at least 30 minutes for them to get truly hot.
Score squid in fine parallel lines on outside of hood, then cut into 3cm-wide strips. Set aside.
Pour 2.5L of water into a rock hole or heat-proof basin, then add vegetables, ginger and dashi powder. Add hot stones and leave for 20 minutes or until mixture is simmering and vegetables are tender.
Stir in samphire and squid and cook for 4 minutes. Stir in dune spinach and sea celery to wilt. Serve soup garnished with saltbush leaves and with lemon wedges.