Lots of seafood in mushroom broth
We have been enjoying the last of the summer days with some trips around Kent and we always find Whitstable is a great spot to visit. The harbor is beautiful and just as we arrived a Thames barge was helped in to port.
Whitstable is famous for it’s native oysters, they are delicious and well worth a visit. We went there a few years ago and rented one of the fishermens huts on the beach, it was a gorgeous environment and the oysters tasted even better enjoyed looking out over the sea, sipping a glass of champagne.
Inspired by our Whistable visit I wanted to make a seafood broth. The veg monger had some cheap mushrooms and I decided to make mushroom and seafood broth. I picked up beautiful prawns from the fishmongers along with a mix of white fish, some salmon, a couple of scallops and a crab.
The mushroom broth takes a while to make but it takes care of itself in the oven and a little job gives a lot of flavor.
Intense Mushroom broth
preparation time 10 minutes
cooking time 5-7 hours
oven 90C or 200F
- 1 kg white button mushrooms
- 1/2 tbsp seasalt
- 2 dl water
- a few sprigs of thyme
Brush the mushrooms clean and slice them. Place them on a no stick baking sheet, add the thyme, salt and water and cover with tinfoil. Place in the oven and leave it there for at least 5 hours, If it goes dry at all add more water. It will look like this when done.
Squeeze out the liquid from the mushrooms and save this, place the mushrooms in another bowl, you can easily use them with other food and I used some with the broth.
I bought a whole crab and started by separating the white and the brown meat. I set the white crab meat aside for the seafood broth and used the brown crab meat for a starter.
Brown crab meat starter
preparation time 10 minutes
cooking time 0 minutes
- brown meat from 1 crab
- 1 small garlic clove
- 1/2 red chilli
- 1 hard boiled egg
- broccoli sprouts
Chop the chilli fine and add to the crab meat. Crush the garlic clove and mix in the hard boiled egg yolk with the crab meat and fill the halved egg whites with the mixture. Use the broccoli sprouts to make a “bed” for the egg white, it will not move around if you do.
I had some left over and placed it on some toast.
Brown crab meat is so rich it just needs the garlic and chilli to enhance the flavor.
Seafood and mushroom broth
preparation time 20 minutes
cooking time 20 minutes
For the broth
- 1 dl or 1/2 cup intense mushroom broth
- 3 dl vegetable stock
- 1/2 carrot
- 1 endive
- buckwheat soba noodles
- 4 large raw prawns
- 200 gr or 7 oz fresh fish, I had a mix of cod, hake, sole and salmon
- boiling water in a pan with a lid
- 1/4 dl or 1/8 cup salt
- 2 sprigs of thyme
- 2 large scallops
- butter for frying the scallops
- salt and pepper for the scallops
- 2 spring onions
- 1 red chilli
- white crab meat
Peel the carrot and cut it in to fine cubes, mix with the mushroom broth and vegetable stock. Slice the endive and add it to the broth five minutes before serving. Let the broth simmer.
Clean the seafood and cut it in to pieces. Peel the prawns and remove the intestine. I cut off the roe from the scallop, this needed a little cleaning but it is delicious so just cook it when you cook the scallops.
Add the thyme and salt to the water and bring it to a boil. When you see the first bubbles turn the heat off and add the fish for 10 minutes. After 10 minutes add the prawns and make sure the lid is on. The fish and prawns will be cooked by just being in the hot water.
Boil the noodles and fry the scallops and roe for a few minutes in a hot pan.
Place the broth in deep plates and add the noodles. Add the poached fish and prawns , the scallops, the roe, chilli, spring onion and the white crab meat.
Just serve and tuck in, it satisfied my seafood craving!