Without rouille, bouillabaisse is a fine fish stew; with it, it approaches magnificence. Because mayonnaise doesn't freeze and defrost well, we're using this version, with bread in the place of egg yolks, blended with roasted, seeded red peppers, saffron and garlic. It makes for an amazingly silky, authentic-tasting sauce - rusty red and with a decent kick of garlic.
|PER 120ml tub|
Frozen product. Defrost in refrigerator. Once defrosted, consume within 48 hours.
Defrost fully and stir before use.