Rouille sauce with prawns
An essential addition to any fish soup
Serving suggestion: Adds fabulous depth and flavour to any soup, but particularly to fish soups
This is an original recipe created in Brittany by La Point de Penmarc'h.
Stock (water, fish, onions), tomato paste, shelled prawns (10%), sunflower oil, onions, garlic powder, butter, starch, olive oil, garlic clove, harissa paste (chilli, garlic, coriander, carvi, salt), cumin, salt, milk protein, thickener, chilli, herbs
|Average nutrition facts||For 100g|
|Energy||165 / 690.82||kcal / kJ|