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Seaweed court bouillon Marinoe
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Seaweed court bouillon Marinoe

Reference -CCB125
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Seaweed court bouillon

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Seaweed court-bouillon is a fragrant broth made from seaweed. It is often used to cook seafood such as crustaceans, fish or shellfish. Here's a basic recipe for making a seaweed court-bouillon:




2 liters of water
1 onion, chopped
1 carrot, sliced
2 celery stalks, chopped
1 bouquet garni (thyme, bay leaf, parsley)
1 lemon, sliced
2 seaweeds of your choice (e.g. kombu, nori, wakame)
Salt and pepper to taste




In a large saucepan, bring the water to the boil.
Add the onion, carrot, celery, bouquet garni and lemon slices.
Simmer over a low heat for around 15 minutes to allow the vegetables to release their flavours.
Meanwhile, rinse the seaweed thoroughly in cold water to remove any impurities.
Add the seaweed to the court bouillon and cook for a further 10 minutes.
Season to taste with salt and pepper.

Remove from the heat and allow to cool slightly before straining the broth to remove the vegetables and seaweed.

Your seaweed court-bouillon is ready to be used to cook your favorite seafood.


Note: You can add any other spices or herbs you like to enhance the taste of the court-bouillon. Be sure not to overcook seafood in the court bouillon.

Net weight
125 G

List of ingredients
Sea salt 89%, seaweed* 7.5% (Dulse*, Sea Lettuce*, Nori*, Wakame*), vegetables* 2% (leeks*, carrots*), thyme*, bay leaf*, rosemary*, garlic*, clove*.

* From organic farming


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