Sea bream, cured squid dashi minestrone

By Bryn Williams From Saturday Kitchen Ingredients For the dashi 1kg/2lb 4oz sea bream bones 2 litres/3½ pints chicken stock handful dried mushrooms ½ chilli pepper ½ bunch coriander 1 garlic clove, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 2 large handfuls bonito flakes 3 sheets …