Rouille sauce with prawns
La pointe de Penmarc'h
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.
Composition :
water, tomato paste, peeled shrimp 10%, garlic 7.8%, sunflower oil, onion, butter, processed corn starch, olive oil 2.5%, chilli 1.6%, spices and herbs , milk protein salt, thickener: carrageenan.
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 165 / 690.82 | kcal / kJ |
| Total fat | 12 | g |
| Saturated fat | 3.1 | g |
| Carbohydrate | 10 | g |
| Sugar | 0.8 | g |
| Proteins | 4.2 | g |
| Salt | 1.8 | g |
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