Bouillabaisse has ancient origins. Originally a stew made by the fishermen of Marseille, France, hundreds of years ago, it consisted of a medley of different seafoods from the waters of the Mediterranean. Today, it’s considered a classic Provençal dish.
This chef-inspired bouillabaisse starts with a broth rich with sea clams, pink shrimp and rockfish, slow-cooked with roasted tomatoes, Sherry wine, fresh fennel and bay leaves. The result is a flavorful take on a timeless soup. Bon Appetite!
Water, onions, wild pacific rockfish, tomatoes (tomatoes, calcium chloride), chardonnay wine (contains sulfites), shrimp, sea clams and sea clam juice, red bell peppers, carrots, celery white beans, sea clam broth concentrate, contains 2% or less of organic lemon juice, olive oil, fennel, garlic, chicken broth, corn starch, parsley, anchovy paste (anchovies in salt, olive oil, acetic acid), sweet chili sauce (water, sugar, red peppers, garlic, distilled white vinegar, sea salt, chilies, citric acid, xanthan gum), sugar, sherry wine reduction, organic turmeric (color), sea salt, organic chili pepper, oregano, spice.
Contains: Fish (rock fish, anchovy), shellfish (shrimp, clams)