Archive for April 8th, 2010

Kombu Bay Red Chowder


grilled Tofish [Could substitute regular grilled tofu.]

4 cups kombu/arame broth [2 dried kombu / 1½ T arame per quart of water.  Soak for 30 minutes and then bring to just under a boil and turn off heat.  Let sit an additional 30 minutes and then strain out the seaweeds.]

2 cups No Chicken broth

1 onion, sliced

1 leek, thinly sliced

2 carrots, cut into oblong coins

1 red bell pepper, sliced

1½  lb potatoes, diced into bite-sized chunks

1 28 oz can plum tomatoes, broken up into bite-sized pieces

5 cloves garlic, sliced

1 T dried thyme

1 T dried oregano

5 dried Turkish bay leaves [Not the fresh ones that taste like eucalyptus.]

5 fresh thyme sprigs tied into a bundle [This makes it much easier to remove later.]

½ cup white wine

olive oil

½  tsp liquid smoke [I would start by adding half the amount and tasting.  If you want the rest then add it.  Some people prefer a lighter smoke flavor.]

sea salt

freshly cracked black pepper

fresh basil [This adds a great flavor and beautiful color as a garnish.]


Drizzle a bit of olive oil into a soup pot and place on medium heat.  Sauté the onion and leek until they have softened.  Add in the bell pepper, carrots and potatoes and continue to cook for about 10 more minutes.  Add the white wine and cook until the alcohol has evaporated.  Add in the bay leaves, fresh and dried thyme, oregano and tomatoes.  Mix well and then add in the broths and liquid smoke.  Cook until the potatoes and carrots are fork-tender.  Season with salt and pepper.  Remove bay leaves and thyme bundle.

Serve with a toasted piece of some crusty bread that’s been rubbed with fresh garlic and garnish with some fresh basil.

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