Seafood and Camomile Bouillon

Seafood and Camomile Bouillon

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  • Sub Category Name
  • Recipe Source Name
    The Dilmah Book of Tea inspired Cuisine & Beverage


  • 6 bags Dilmah Pure Camomile Flowers
  • 1 Clam
  • 1 Scallop
  • 1 Mussel
  • 1 Prawn
  • 50g Calamari
  • 50g Salmon
  • 1 Small lobster medallion
  • 1l Fish Stock
  • 75g Soft butter
  • 2 cloves crushed garlic
  • 1 large chopped onion
  • 25g chopped celery
  • 25g chopped carrots
  • 1 cup chopped parsley
  • 2 tomatoes chopped
  • 100ml Dry White wine

Methods and Directions

  • Infuse the tea bags in hot fish stock for 5 minutes.
  • Cook the chopped onion and garlic butter for two minutes.
  • Add carrot and celery, cook for a further two more minutes.
  • Clean and de-vein the scallop, mussel, prawns, calamari, salmon, lobster and clam and sauté in a pan.
  • Add the fish stock and stir the soup well. Bring the soup to boil, add the white wine and simmer for 20 minutes. Strain the soup through a conical strainer. Bring the soup to boil, add pepper and salt and simmer for 5 minutes or till the seafood is cooked.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 28/07/2021