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Seafood soups are made all over the Mediterranean, traditionally by fishermen cooking whatever they couldn’t sell from the day’s catch.

Bouillabaisse is the version from around the port of Marseille in south-eastern France. It’s traditionally served with rouille, a rich red capsicum, chilli and garlic emulsion.

This Provençal inspired French fish stew is cooked with magnificent seafoods and infused with rich flavours.

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