Reflets de France Bouillabaisse Fish Soup
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Bouillabaisse Aromatic Fish Stew from Provence
In Provencal kitchens in the past the Bouillabaisse fish stew was described as “a soup for the cove fishermen at the seaside travelling from Marseille to Toulon”. It must first of all be prepared with the basic ingredients of rockfish, vegetables and flavouring. Once this is made the fish are then cooked and then served boiling. The soup is defined by its Provencal Occitan word “bolhabaissa” meaning boiling and simmering. Provencal fishermen then add pieces of cuttlefish, mussels, potatoes and chunks of conger eel.
Prepare & Use
Empty the contents into a pot and heat without boiling. Serve very hot with garlic croutons or covered in “rouille” (a spicy Provencal sauce accompanying fish).
Country of Origin
Country of Packing
Stock: Water, Fish (12%) (Conger Eels, Mediterranean Capelins, Red Robins and various others depending on the delivery), Tomato Concentrate, Onions (2%),Leeks (1%), Salt, Extra Virgin Olive Oil, Rapeseed Oil, Herbs and Spices (0.1%) (Garlic, Parsley, Fennel, Pepper, Thyme, Cayenne Pepper, Bay and Saffron), Thickener: Carrageenan. Garnish: Conger Eel (25%), Cuttlefish (10%), Potatoes (6%), Mussels (1%).
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