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International Recipe : Seafood Bouillabaisse

Serves 4


For the fish stock:

  • 2kg fish bones
  • 2 liters water
  • 350ml white wine
  • 450g onions
  • 450g celery
  • 250g leeks
  • 80g shallots
  • 40g garlic
  • 15g white peppercorns


  1. Roughly chop all ingredients and sweat in a little oil until soft, before adding the water. Bring to a boil. Turn down and heat and boil for 30-40 minutes, or until stock is reduced to the desired strength. When done, strain, cool and keep refrigerated until needed.

Ingredients A:

  • 300g flower crab
  • 120g black shell mussels
  • 400g Molip clams
  • 120g scallops
  • 240g Barramundi fillet (or other white fish)
  • 120g grass prawn

Ingredients B:

  • 8g grated ginger
  • 20g finely chopped garlic
  • 120g sliced onion
  • 240g tomato
  • 60ml extra virgin olive oil


  1. Sauté B in olive oil until soft. Add Ingredients A and fish stock.
  2. When all the shellfish is cooked, add salt and pepper to taste.

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Last Modified: 11/28/11.