Shanghai bouillabaisse

The French would be appalled to be calling this a bouillabaisse, but as a lover of seafood and teas, this recipe is just too good to argue about.
The measurements of the seafood in this dish are meant as a guideline. Don’t worry if you have less mussels and more salmon or vice versa… as a matter of fact, don’t listen to me, put in what’s fresh and what you like.
Serves 6

200 gr. Salmon filet, diced into 1 inch cubes
200 gr. Halibut filet diced into 1 inch cubes
200 gr. Orange Roughy filet (skin on ) diced into 1 inch cubes
6 large scallops
12 tiger prawns, shelled and de veined
Appr. 20 mussels, cleaned and washed
Appr. 20 clams, cleaned and washed
1 carrot, peeled and diced
1 red onion chopped
1/8 root celery, peeled and finely diced
½ bulb fennel, diced
½ leek, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, chopped
1 tsp chopped ginger
2 tbs. Superior Dragonwell ( China green )
500 ml. Dry white wine
500 ml clam juice or fish stock
1 tbs. Salt
Pinch of white pepper
6 halved lemons for garnish


  1. Bring 500 ml. of water to a boil, take of the heat, add the Dragonwell and steep for 15 min. Discard the leaves. 
  2. Heat olive oil in a pot, saute onions, fennel, carrots, celery, leek, garlic and ginger until translucent ( 10 min. ).
  3. Fill up with tea, wine, clam juice and salt. Bring all to a boil, add the seafood, bring to a boil again and simmer for 3 min. in a covered pot.
  4. Add the tomatoes just before serving.
  5. Divide into equal portions and serve with half a lemon and some fresh baguette.