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600 g
Bouillabaisse 600gr

Bouillabaisse – Provençal Fish Stew

All the richness of the Mediterranean in this epicurean dish – cooked on the spot in the gulf of St. Tropez.

nutrition facts

calculated per 100g

  • Energy
    357 kJ / 85 kcal
  • Fat
    4 g
  • of which saturates
    0,7 g
  • Carbohydrate
    1,7 g
  • of which sugars
    0,5 g
  • Protein
    10,5 g
  • Salt
    0,75 g
  • Dietary fibre
    0,2 g

INGREDIENTS

  • Fish and shellfish
    Fish and shellfish
  • Olives and olive oil
    Olives and olive oil
  • Garlic
    Garlic
  • Saffron
    Saffron

Full list

Fish 45% (Conger eel, weeverfish, lion fish, John Dory), water, mussels, squid, various rock fish (10%), shellfish (1%), white wine (sulfites), tomatoes, sea salt, extra virgin olive oil, leeks, onions, fresh garlic, spices, pepper, pure saffron.

  • Recipes and serving tips

    Reheat in a saucepan over low heat without boiling. Serve with saffron ribbons or boiled potatoes
    After opening refrigerate and consume within 48 hours.

    You can serve your bouillabaisse in two steps, as it is usually done in Marseille:

    • First the broth, with croutons and rouille (see how to prepare and serve them on our Mediterranean fish soup page)

    • Then the fish and shellfish, sided with saffron ribbons or boiled potatoes, or on a big slice of toasted bread with a little broth to soften the bread.

    Bouillabaisse is traditionally a full meal by itself and you usually move straight to dessert afterwards, although a nice cheese in between is always an option.

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