Without rouille, bouillabaisse is a fine fish stew; with it, it approaches magnificence. Because traditional mayonnaise doesn't freeze and defrost well, we've come up with this cunning version, using bread in the place of egg yolks, and blending it 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.
Saffron, white bread, capsicum, garlic, cayenne pepper, paprika, salt, rice bran oil, tomato paste, lemon juice, water.
CONTAINS:
Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 120ml tub | |
| ENERGY | 1302.1kj |
| PROTEIN | 5.1g |
| FAT TOTAL | 24.1g |
| - SATURATED | 4.2g |
| CARBS | 15.5g |
| - SUGARS | 6g |
| SODIUM | 647.1g |
Small:
120ml tub - serves 2-4 as an accompaniment
Smear it on slices of baguette to dunk in your bouillabaisse. You could also toss this through your favourite roast vegetables like broccoli, potatoes or carrots, or serve as a dip with some roasted hazelnuts and grilled leeks.
Frozen product. Once defrosted, consume within 48 hours.
Defrost fully. Give it a quick stir, in case there is some separation from the oil and its good to go!
