Orignally seafood based recipes often use Fish Stock as a base. From a non-vegan but ecological standpoint its a good thing to not throw away parts of the fish when they can be used for creating fish stock instead. However from a vegan standpoint how can we create seafood-like dishes then? Simply deny oneself the pleasure of the taste of the sea? That fishy smell? No french / international taste then?

Let's have that still! The magic about fishy smell is actually the algae in the sea. Well and algae are vegan. So where's the blocker now?

With this fish stock / fish broth we can bring the marina back to our vegan plates. 🐟 🐠 🐡

Prep Time ~5 Minutes
Cooking Time ~40 Minutes
Yields 1600ml Broth
Glutenfree ✅

Ingredients

  • 5tsp Algae (Dulse) Flakes
  • 3 Nori Leaves
  • 1 big Onion
  • Juice of ½ Lemon
  • 1 Bay Leaf
  • 3 Garlic Cloves
  • 1tsp Sea Salt
  • 3tbsp Vegetable Broth Powder
  • 1 Coriander with Root
  • A pinch of Safran
  • ~8cm stick of Celery
  • 1600ml Water

Instructions

  1. Cut the Onion in 3 very big pieces
  2. Get a big pot and fill it with the water
  3. Start cooking the water
  4. Now add all ingredients together
  5. Put a lid on the pot to avoid that the stock vaporizes / vanishes into the air
  6. Cook it 15min on medium heat
  7. Turn the heat off and wait for at least 2h to allow the taste to permeate
  8. Strain all hard ingredients with a strainer to filter your pure fish stock liquid 😋👌

I am not a biologist so do not take my following words for granted but if fish eat algae and smell fishy and algae smell fishy as well it is probably due to the fact that algae have a fishy smell. That being said: Often in meat/fish based recipes the dish specific taste does not necessarily come from the animal but from the other ingredients being used. And this recipe shows clearly what can be done 😌