Rouille sauce with prawns
La pointe de Penmarc'h
An essential addition to any fish soup
Accompaniment
La pointe de Penmarc'h
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.
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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