Thursday, January 23 2020


Hemisphere Seafood Broth

Update: March, 06/2016 - 14:17

with chef Patrick Morris at Sheraton Hanoi Hotel

Dip into the ocean of joy this week with a new seafood recipe from chef Morris!



  • 500ml fish stock
  • 1 white onion
  • 1 fennel
  • 1 carrot
  • ½ bunch celery
  • 5 tomatoes
  • 2 cloves garlic
  • 1 bay leaf
  • 20g fennel seeds
  • 40g tomato paste
  • Salt and pepper to taste
  • 100ml white wine
  • 100g butter
  • 20g parsley


  • 2 king prawns
  • 120g fresh salmon
  • 100g new Zealand mussels
  • 2 fresh Japanese scallops
  • 60g fresh sweet clams
  • 60g fresh squid


  • Dice all vegetables (keep the tomatoes separate)
  • Saute all vegetables in a medium pot, except the tomatoes
  • Add fennel seeds and bay leaf, then continue to saute.
  • When vegetables are slightly brown, add tomato paste and cook on low heat for 5 mins.
  • Stir well with white wine (to dissolve vegetables), then add fish stock, chopped tomatoes and season to taste
  • Bring to a boil, then reduce heat and cook on low heat for 1 hour

To make seafood:

  • Peal prawns and clean, add the shell and head to the soup broth
  • Dice the salmon into large pieces
  • Pull the "beards" off the mussels
  • Cut squid in half, then score in a diamond pattern and cut into small pieces

To finish:

  • After 1 hour boiling on low temperature strain through a very fine strainer and put the strained broth back on the stove to boil.
  • When the broth boils again, poach the seafood in the broth starting with the mussels and clams, followed by the prawns then the squid, salmon and scallops.
  • Once all the seafood is cooked, remove the seafood from the broth and place it in a serving bowl
  • Bring the broth back to boil, take it off heat, add the butter into the broth and stir smoothly. Pour the mixture over seafood and finish with finely chopped parsley

You can sample this dish at Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu Street, Tay Ho District, Ha Noi, Viet Nam. Tel: 3719 9000/ 0903 420 955.

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