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La bouillabaisse

La bouillabaisse


La bouillabaisse is a fish soup originating from the port city of Marseille, one of the highlights of Provençal cuisine.  A complex combination of slowly cooked fish, fennel and saffron that creates an inimitable taste of lusciousness and comfort.  The broth is traditionally served with a “rouille” sauce, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper to spread on grilled slices of crouton bread.

Key ingredients:  Seabass, red snapper, cod fish, potatoes, fish broth

1.5kg.  Suitable for 3/4 persons.  Suitable as appetizer or main course


Re-heating & Serve at home:

  1. Remove content from the vacuum bags and spread into a saucepan without lid
  2. Warm on a stove without reaching the boiling point (Alternatively reheat in a microwave using adequate container until you reach desired temperature)
  3. Pour into the “Bistronome” pot before serving
  4. Enjoy the bouillabaisse with the “rouille” sauce to spread on the garlic croutons