Ingredients: Any Seafood, Any Herb, Vegetable, or Flower, Rock Salt, Fresh Milk.
Description: "Thick-cut chunks of seafood and stock provide a satisfying savoriness."
We've got our thick-cut chunks of "seafood" (fish): leftover white fish fillets and a tuna steak. Again with the shallots, carrots, celery, chives and pak choi. And this time i've got a bonito-based stock and a big fistful of parsley.
In go the shallots, celery and carrots as I chop them, just getting them started on a low heat and adding the rock salt.
Then the fish and stock can go in, and hot water till it feels right.
Adding the finely chopped chives and parsley, with a bit of the chives held back for garnish.
When thats had time to brew and the fish looks fully cooked (it basically just breaks into little flakes anyway) I add the cream and pak choi and leave them till they go floppy.
I suppose its satisfyingly savoury. Plenty of fish and the vegetables were fresh and crunchy. Probably very lean and healthy. Not quite as tantalizingly umami as the meat one, but it has its own herby charm, I think the green vegetables made more sense flavour wise.
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