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6-8
Easy
Published 2003
Seaweed adds its unique tang to this broth.
Cook’s Tip: Other seaweeds can be added, though dulse was the Highlander’s favourite – children would eat it straight from the sea. For a vegetarian alternative, add 1-2 tablespoons of Japanese miso dissolved in some of the water instead of the meat.
Put the meat into a large pot and add the water, bring slowly to the boil and skim. Turn down the heat and add the onion and herbs. Cook at a gentle simmer until the meat is tender. Remove meat and set aside.
Soak the dulse in some of the broth liquid. Heat the butter or oil in a pan and add the onions. Cook