A good fish stock can be made using only fish and shellfish, as they contain both the glutamate and nucleotides needed to impart umami. The combination of shellfish with vegetables that have a good quantity of glutamate yields a particularly robust stock with intense umami. A good example is green pea soup with scallops, where the green peas contribute glutamate and the scallops release large quantities of adenylate. Green pea soup with scallops and seaweed
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