Seychellois Bouillon Bréde Recipe: Taste the Island Paradise

Dish recipes: Bouillon Bréde
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Transport your taste buds to the tropical haven of Seychelles with our Bouillon Bréde recipe. This delightful dish embodies the flavors of the Indian Ocean, featuring a medley of fresh seafood, tropical greens, and aromatic spices. Explore the culinary wonders of Seychelles in your own kitchen.

Exploring Bouillon Bréde:

Bouillon Bréde is a beloved Seychellois dish that reflects the island's vibrant culinary heritage. This seafood-based soup combines a variety of fresh seafood, leafy greens known as "bréde," and an array of spices to create a flavorful and aromatic delight.

Ingredients You'll Need:

500g of mixed seafood (shrimp, fish, or your choice)

1 bunch of bréde leaves or spinach, washed and chopped

2 onions, finely chopped

3 cloves of garlic, minced

2 tomatoes, diced

1 lemongrass stalk, bruised

1 teaspoon of turmeric

1/2 teaspoon of paprika

1/2 teaspoon of cumin

Salt and pepper to taste

Fresh coriander leaves for garnish

Cooking oil

1.5 liters of fish or vegetable stock


Cooking Bouillon Bréde:

In a large pot, heat a bit of cooking oil. Add the finely chopped onions and minced garlic, and sauté until they turn translucent.

Sprinkle the turmeric, paprika, and cumin over the sautéed onions and garlic, stirring to release their aromatic flavors.

Add the diced tomatoes and continue cooking until they soften and blend with the spices.

Pour in the fish or vegetable stock and bring the mixture to a gentle simmer.

Add the mixed seafood and the bruised lemongrass stalk to the simmering broth. Cook until the seafood is tender and cooked through.

Finally, add the chopped bréde leaves or spinach and let them wilt into the soup.

Season with salt and pepper according to your taste.

Serving Bouillon Bréde:

Bouillon Bréde is traditionally served with steamed rice or crusty bread.

Garnish each serving with fresh coriander leaves for an added burst of flavor and freshness.