Stone soup with squid and beach vegetables
This recipe uses beach stones and vegies for a briny depth of flavour. But you can use a stovetop too.
Ingredients
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
Method
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Place a few clean stones over a small fire to heat. Allow at least 30 minutes for them to get truly hot.
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Score squid in fine parallel lines on outside of hood, then cut into 3cm-wide strips. Set aside.
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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.
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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.
