Authentic Bouillabaisse, serves 2

$38.00

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

From thawed, gently pour the contents into a saucepan and warm slowly over medium heat until gently bubbling and warmed through. 

Customer Reviews

Based on 5 reviews
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K
Kim.L
Friday night delight

We love Friday as it’s fine dining night and as usual this dish didn’t let’s us down

C
Cheryl
Delicious version of this seafood stew

I was surprised at how successfully this dish was produced in a frozen form. Thoroughly enjoyed it.

K
Kim

Delicious with a crusty baguette

E
Ellen C
Delicious!

This is basically their Soup de Poisson, but with actual fish (salmon and white fish), mussels and prawns included.
Very pleasant.
The portion is just right for two people.

It’s a bit pricy so will reserve for special occasion, but would recommend!

G
Gérard.M

Best bouillabaisse I had outside Marseille. I highly recommend it, you won't be disappointed