Seafood Bouillon

Taste the flavours of the ocean in this seafood bouillon recipe, fresh from the North Island Kitchen.

Ingredients (serves 4):

  • 1 litre of good-quality fish stock
  • ½ onion, chopped
  • 1 tbsp. garlic, crushed
  • ½ tbsp. ginger, grated
  • 2 tomatoes, chopped
  • 1 green chilli, chopped (optional)
  • Handful of fresh thyme
  • 1 bay leaf
  • 2 small limes, segmented
  • 50g bilimbi fruit, sliced
  • Salt and pepper
  • Olive oil
  • 100g fresh fish of your choice, cut into bite-sized pieces
  • 400g Red Snapper fillet
  • 12 King prawns, cleaned (with head on)
  • 160g confit octopus
  • Squeeze of lemon


  • Heat a heavy-bottomed saucepan with oil and fry the onions until slightly golden.
  • Add the ginger and garlic and gently fry for a few seconds, taking care not to burn it.
  • Now add the chopped tomatoes, chilli, fresh thyme and bay leaf.  Cook on a medium heat until the tomatoes and onions have cooked into a paste.
  • Then add the fish stock, lime segments and bilimbi and season with salt and pepper. Simmer for a few minutes until it has reduced by about a third, then add your fish and poach gently until cooked to your liking.
  • Pan sear the Red Snapper and season with lemon juice, then grill the octopus and King prawns.
  • When plating, arrange the seafood in a bowl and pour over the bouillon.