The fishermen of the coast between Marseille and Toulon will they cooked this soup with sea water, some herbs and rock fish bottom of their nets that had no outlet in the fish market. So elementary that dish come to the mainland and later became bourgeois delicacy bouillabaisse Marseillaise renamed it. Jealous as they are of their gastronomic heritage, the French the patented and established the minimum ingredients that must contain the broth permeate the bread or potatoes. And here they are almost ready to serve, with soft French music background, taste salt and those golden memories of the Riviera. Querida Carmen, you about to enjoy the here and now.

Ingredients: Fish stock (water, potatoes, string green beans, crayfish, crab, conger eel, rock fish (mullet, scorpion fish, spider fish), monkfish, onions, olive oil, garlic, tomatoes, parsley, spices and salt), monkfish, turbot and mussels. Bread (wheat flour, water, salt, yeast, malt flour)
Allergenic information: Contains fish, crustaceans and mollusks.
Bread Allergenic information: contains gluten, might contain small amounts of nuts, chestnuts, seeds of sunflower, dairy, soy and sesame seeds.

Available formats: Pack Kit (tube + canned broth + rice) and Pack Just Can (canned broth).

Quick and easy to make! Open the can and pour the contents into a casserole of 24 cm of diameter. Turn on the hob and heat at medium temperature. When it begins to smoke, add 200 g of rice. Cook at medium heat for 20′ stirring from time to time. Let it stand for 2-3′. Chop up parsley and a garlic clove adding at the end of the cooking.