A classic Irish stock that can be varied upon at will. Different seaweeds can be added or left out according to choice, but here is a basic recipe.

3 liters of water (5 pints)
Kombu, 1 strip (rinsed under cold tap to reduce iodine content)
Sea spaghetti, 15-20 gr (rinsed under cold tap)
Nori, 4 table spoons flaked
Dulse, 10 gr flaked
1 medium red onion, including skin for lush colour, roughly sliced
1 small carrot, finely sliced
1 handful of dried porcini mushrooms
half a celery stick
1 – 2 cloves of garlic

sprig of thyme and parsley with stalks, few coriander stalks
1 tea spoon of dried fish flakes (optional)

Put all the ingredients in a large enough pan and bring to a boil.
Simmer for 1 hour.
Remove sea spaghetti and kombu, these can later be chopped and added to the finished dish.
Strain the stock into a bowl and discard the remaining ingredients (onions, carrot, mushrooms etc.)