Bouillabaisse is a traditional, rich fish stew originating from the port city of Marseille in Provence, France.
With a The Sea The Sea twist and a selection of fish to pour the broth over.
Always served with 180-200g of fish which include Prawns, White fish such as Pollock or Plaice and Kames scottish trout.
It features a rich, golden, and aromatic broth flavoured with saffron, garlic, olive oil, fennel, tomatoes.
Allergens : Fish, Crustaceans, Sulphites, Celery, Soy, Gluten
