- 200 g (7 oz) smoked eel scraps (trimmings) and bones
- 20 g (0.71 oz) kombu seaweed
Combine the eel scraps and bones in a saucepan with the seaweed and 500 ml (2 cups) water, and bring to a boil. Turn off the heat and cover the pan with plastic wrap (cling film). Infuse for 30 minutes.
Strain through a tamis, cool quickly over ice, and refrigerate.
All My Chefs suggests
Other recipes by Grégory Marchand