Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille in France. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). What makes a bouillabaisse different and better than any other fish soups is the selection of Provençal herbs and spices in the broth. Chef Sebastien has been replicating the classic bouillabaisse in the most traditional way, using only Australian ingredients. Our bouillabaisse for 2 has minimum 200g of fish, 4 mussels, 4 prawns, and squid. Better serve with rice. Min 900g, serves 2. Preparation, cooking and serving instructions: Frozen product. Once defrosted, heat through, and consume within 2-3 days. Please note that despite our efforts, that dish may contain small bones. From frozen, carefully place the bag into some boiling water from the kettle to thaw the outside so the stew can release from the bag. Gently pour into a saucepan, and heat slowly over low heat for approximately 15 mins or until it is warmed through and gently simmering. From thawed, gently pour the contents into a saucepan and warm slowly over medium heat until gently bubbling and warmed through. Ingredients Seasonal Fish, Prawns, Fish Stock, Mussels, Squids, Tomato, Onion, Garlic, Leek, Potato, Thyme, Oregano, Basil, White Wine, Salt & Pepper. Allergens Shellfish, CONTAINS WINE
