Shellfish bouillon


by: Basilico

Shellfish bouillons can be used to add flavour and depth to your cooking, or as a simple, slightly nostalgic drink. Use to poach meat or fish, or as the basis for brilliant soups, stews, sauces and risottos.


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serves: 10

1 fennel bulb

1 large onion

4 stalks celery

Handful of button mushrooms

1/2 teaspoon salt

1 teaspoon black peppereorns

2 leaves bay

3 sprigs of thyme

1/2 teaspoon fennel seeds

1 1/4 cups (300 ml) dry white wine

Nutrition Facts
Shellfish bouillon

Servings Per Recipe: 10

Amount per Serving

Calories: 39

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 135.3 mg
  • Total Carbs: 4.2 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1 g
  • Protein: 0.5 g

how is this calculated?

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1.  Roughly chop all the vegetables and put them into a large pan with the salt, peppercorns, herbs, fennel seeds, and enough water to cover.

2.  Bring to a boil and simmer for 20 minutes. Take the pan off the heat and add the wine. Cover and let cool for 2 hours.

3.  Strain the stock, then use as required or keep in the refrigerator or freezer.

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