Seafood pot with bonito

seafood pot with bonito

On a whim, I decided to incorporate some bonito into the mussel pot I was making. I really like bonitos and I don’t think I have yet found the perfect way to cook them yet. My first encounter with a bonito in my kitchen was when Andy first pulled in a hunk of it from an overseas fishing trip. He’d wanted to give it away to a friend’s mother, but the bonito was rejected when the aunty say the deep red flesh inside… well well well. Bonitos are really hardy. The meat is like poultry – far heavier than your regular fish.

I turned into a sake stew that time… but that’s for another time, another post. Today, let’s talk about the seafood pot.


  • Mussels (I bought a box of half-cooked, frozen ones, about 30 of them. I strongly recommend going for fresh ones, as you’d then be able to extract the flavoursome juice from the mussels to add to the stew).
  • Scallops (to taste. I had about like 20 of them all thrown in)
  • Bonito (I filleted the meat, kept the bones. This is a small bonito, about length of your arm, and quite skinny).
  • Parsley
  • Rosemary (it was meant to be thyme, but i bought rosemary and it turned out ok too)
  • Butter (3/4 of a stick)
  • 2 small tomatoes diced
  • 6 cloves of garlic, diced
  • 1 white onion, diced
  • salt and pepper to taste
  • Milk (2 tbsps)
  • 2 tsp of lemon juice
  • lemon zest (i added some pomelo zest to mine… tastes and smells great!)


  1. Put the bonito bones and parsley and rosemary (or thyme) into a pot of water (just enough to cover the fish) and boil them for about 20mins. If you are using fresh mussels, you can omit this step (see below).
  2. Melt the butter in a pot (I used a wok, but realise this is unconventional choice… any pot will do).
  3. Then add garlic and onion, sauté for a bit.
  4. Then add in the tomatoes.
  5. Then, add the mussels and toss it for a bit.
  6. Add water, enough to cover the mussels.
  7. Then add milk. Let it stew for a bit (about 15mins)
  8. VERY IMPORTANT: If you are using fresh mussels, you need to cook them in a separate pot first. You will have some liquid coming out of the mussels as they cook, reserve them. Then, go to step 1.
  9. Add salt to taste.
  10. Then, add scallops and the bonito.
  11. Simmer till cooked.
  12. To serve, sprinkle lemon zest on top and some parsley.



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