Spicy Dilsk Soup

1 white onion, diced
1 green pepper, diced
1 large tomato, diced
3 large handfuls dilsk (dulse, whatever palmaria palmata is called where you live)
1 can diced tomatoes
1/3 cup brown rice
1 cup fish broth (veg* alt: veggie broth)
1 can clams (veg* alt: navy beans)
1 tablespoon oil
1 tablespoon arrowroot

Spice Blend
cayenne pepper (3 tsp or to taste)
ancho chili pepper (3 tbs)
garlic (to taste, at least one clove)
tarragon (2 tsp)
cumin (2 tsp)

*

Sautee onion, pepper, spices, and spice blend in oil, with one half handful of dilsk. When the onion is transparent add all the tomatoes, fresh and canned. Add arrowroot*. When at a boil, add the broth and the rice. Shortly after, add half of the rest of the dilsk. When the rice is cooked to taste, add the clams or the beans and dilsk.


*With arrowroot (or common flour as a substitute) whisk in a bit of cold water to keep from clumping unpleasantly in your soup. You don't want a mouthful of clumped congealed arrowroot.
Serve hot.
.

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