Bouillabaisse is a traditional Provençal dish that originates from Marseille. This rich and spicy fish stew with seafood, tomatoes and saffron is usually served with a rouille (a spicy saffron mayonnaise) and potatoes. It makes a wonderful starter or main course.
We have never seen bouillabaisse sold in jars other than from our supplier, as it is usually only prepared at home or in restaurants and costing 40 or 50€ per dish minimum, mainly in the Marseille area. So we are extremely proud to propose this delicacy to you!
Conger eel (fish), weever fish, scorpion fish, John Dory (fish), water, mussels (molluscs), cuttlefish, rockfish, crustaceans, white wine (sulphites), tomatoes, sea salt, extra virgin olive oil, leeks, onions, fresh garlic, spices, pepper, pure saffron.