Steps

1. Roast the rockfish bones in the oven. (Key Tip!) Roasting the bones enhances their fragrance and allows you to create a flavorful broth without the hassle of sautéing them.
   🕒 01:17
2. Add olive oil to a pot.
   🕒 01:42
3. Add onion, carrot, celery, and mushrooms and sauté lightly until they release their sweetness and umami.
   🕒 01:59
4. Add the roasted rockfish bones to the sautéed vegetables and pour in 1500cc of water until just covered.
   🕒 02:29
5. Once boiling, skim off any scum and simmer over low heat for 20-30 minutes to extract the umami from the rockfish and vegetables.
   🕒 02:53
6. Add a small amount of salt to boiling water.
   🕒 03:01
7. Add the spelt and boil for 15-20 minutes.
   🕒 03:16
8. Drain the boiled spelt in a colander. (Key Tip!) The popped, chewy texture is delicious.
   🕒 04:18
9. Trim the root ends of the scallions.
   🕒 05:32
10. Slice the scallions diagonally.
    🕒 05:41
11. Make several shallow cuts on the skin of the rockfish. (Key Tip!) This helps prevent the skin from shrinking and allows flavor to penetrate better.
    🕒 06:22
12. Lightly season the entire rockfish with salt. (Key Tip!) Seasoning the fish itself beforehand makes it more delicious.
    🕒 06:39
13. Add 100g of boiled spelt to the rockfish broth that has been simmering.
    🕒 07:11
14. Add the salted rockfish.
    🕒 07:25
15. Add the sliced scallions.
    🕒 07:32
16. Bring everything to a gentle simmer.
    🕒 07:36
17. Once simmering, turn off the heat and allow it to cook through with residual heat. (Key Tip!) Do not overcook to prevent the rockfish from falling apart.
    🕒 07:44
18. Serve in a bowl and it's ready. Enjoy!
    🕒 07:52