Recipe courtesy of James O'Shea
Save Recipe Print
Yield:
6 to 6 1/2 cups
Level:
Easy

Ingredients

Directions

Preparation: Place the Kelp and spring water in a large stock pot. Slowly bring up to under a boil over medium/medium low heat for 10 minutes or so. As fine bubbles appear at the side of the pot remove a thick piece of Kelp and press your thumbnail into the thickest part of the seaweed. If it pierces the Kelp easily, the flavor has been released. If not, return to the pot for one or two minutes longer. Never allow the water to boil while the Kelp is in the pot. Remove the Seaweed and reserve for other uses. When the stock returns to a boil add 1/2 cup of Spring Water and the Bonito Flakes. Immediately remove from the heat and skim the foam from the surface. When the Bonito Flakes sink to the bottom, strain the stock through a very fine mesh sieve lined with cotton flannel to clarify and remove any particles.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Oven Roasted Corn on the Cob

Recipe courtesy of Tyler Florence

Roasted Asparagus

Recipe courtesy of Ina Garten

Cauliflower "Mac" and Cheese Casserole

Recipe courtesy of George Stella

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Garden Vegetable Soup

Recipe courtesy of Alton Brown

West Street Grill Maine Coast Sea Vegetable Stock

Recipe courtesy of James O'Shea

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories