Seafood and Camomile Bouillon
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- Sub Category Name
Food
Soups
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Teas Used
Ingredients
- 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 © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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