Presentation : bouillabaisse is more than a recipe. It is a culinary institution in Marseille. There are as many bouillabaisse recipes as inhabitants in Marseille ! For those who would not have ever tasted a bouillabaisse, it can be compared to a rich rockfish soup served with boiled fishes, rouille and croutons.

Did you know it ?Bouillabaisse owes its name to the provençal word "bouille" which means fish.

Tasting tip : warm it up slowly at low heat and serve the bouillabaisse with garlic flavored croutons and rouille sauce. You can also add some boiled potatoes.

Composition : red gurnets, sting fish, conger eel, prawns, water, tomatoes, white wine, oil, aromatics and saffron.

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

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