Marseille's most famous recipe!
Bouillabaisse is more than a recipe. It is a culinary institution in Marseille. There are as many bouillabaisse recipes as inhabitants in Marseille! Similar to a rich fish soup, bouillabaisse is best served with rouille and croutons.
Bouillabaisse owes its name to the Provençal word "bouille" which means fish.
Serving suggestion: heat gently over a low flame and serve the bouillabaisse with garlic flavoured croutons and rouille sauce. You can also add some boiled potatoes.
Gurnards, weever, conger, jumbo shrimp, sauce (Water, tomatoes, extra virgin olive oil, white wine, vegetables (including potatoes), locust bean flour, carrageenan, garlic, salt, pepper and herbs).
With this product, we recommend :