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Rouille

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Saffron, white bread, capsicum, garlic, cayenne pepper, paprika, salt, rice bran oil, tomato paste, lemon juice, olive oil, water.

ALLERGENS

CONTAINS:
Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 120ml tub
ENERGY 1302.1kj
PROTEIN 5.1g
FAT TOTAL 24.1g
- SATURATED 4.2g
CARBS 15.5g
- SUGARS 6g
SODIUM647.1g

SIZES

Small:
120ml tub - serves 2-4 as an accompaniment

GOES WITH

Smear it on slices of baguette to dunk in your bouillabaisse.

PREP, COOK AND SERVE

 Frozen product. Defrost in refrigerator.  Once defrosted, consume within 48 hours. 

 Defrost fully and stir before use.

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