Marine Gourmet French fish soup with saffron is a classic dish from Provence. Also known as bouillabaisse, provençale fish soup has humble origins as a stew first prepared by fisherman in Marseille using scraps of different fish. The soup was immortalised on screen in Pagnol's 1936 film César, where the lead character shares the secret to the perfect bouillabasse "Everybody knows it. They perfume the broth with a cream of sea urchins".
There aren't any sea urchins in this soup, but it is a great classic French storecupboard dinner - particularly when served with a good rich garlicky rouille and a scattering of garlic croutons.
Ingredients: water, fish (20%), tomato puree, rapeseed oil, salt, fish stock, thickeners (guar gum and xanthan gum), tapioca starch, natural spice extracts, saffron.
Allergy advice: For allergens including cereals containing gluten see ingredients in bold. May also contain traces of crustaceans, molluscs and gluten.
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