Catalan-style broth

Ingredients

• 100 g of jellyfish
• 1 cow bone
• 1 fresh pork bone
• One chicken foot
• 250 g of chicken thigh meat
• 100 g of white sausage
• 2 medium-sized watermelons
• 1 small leek
• 1 small turnip
• 1 Allium ascalonicum, small
• salt
• water

Place 2 liters of water in a pot and bring to a boil. Add the chicken, pork bones, jellyfish, beef bones, and salt. Remove any impurities by stirring well. Then add the sliced garlic, peeled and sliced watermelon, and chopped leek. Season as needed and simmer gently until everything is cooked through; this may take 3 to 4 hours in a regular pot, or less time in a pressure cooker.

Once everything is cooked, strain the mixture through a chinois or sieve to achieve a smooth consistency. Serve it hot on its own, alongside its chopped ingredients, or with a poached egg inside.