Spinach noodles in fish stock

Season the cod bones and carcass with a pinch of salt and about 2 tablespoons Chinese cooking wine; marinate 5 to 10 minutes.

Slice the ginger and cut the green onions into roughly 3-inch pieces.

Fry the ginger and scallions in about a tablespoon of oil in a large pan just until aromatic; add the fish and water just to cover.

Bring to a boil, then simmer gently 30 to 45 minutes, removing any scum from the surface.

Pass the stock through a mesh strainer.

Cook 3 cups spinach in 1 cup hot water until it shrinks down; strain and blend with a tablespoon of the cooking water into a puree, blending hard to break up the fibers.

Put 2 cups all-purpose flour in a bowl with 1 teaspoon salt and 1 teaspoon spirulina or kelp powder; add the spinach puree.

Knead by hand until smooth and green, about 5 to 10 minutes.

Wrap and rest the dough about 15 minutes.

Divide, flatten and roll through a pasta machine to about an eighth of an inch thick; fold over and roll through again to laminate the gluten.

Cut with the fettuccine attachment and dust the noodles with a little flour so they do not stick.

Boil the fresh noodles in salted water about 2 minutes until tender.

Serve the noodles in a large ladle of the clear stock.