Oh la la! Enjoy this French-inspired classic dish at home with local sustainable seafood. Traditionally, this recipe requires a ton of preparation work but our DIY Bouillabaisse Kit makes it easier than ever! It can serve 3-4 people as an appetizer and 2 people as a main course.

Cooking Instructions:
   1. Bring the saffron tomato seafood stock to a boil
   2. Add the seafood in and allow to boil until thoroughly cooked, reaching an internal temperature of 165F.
   3. Add water if needed, salt and pepper to taste.
   4. Optional: Garnish with fresh dill and toast points, and drizzle with extra olive oil

Saffron tomato seafood stock (halibut, crabs, clams, onion, celery, fennel, garlic, tomato, sake, red chili peppers, vinegar, lemon juice, salt, saffron, star anise, canola oil), white prawns, clams, mussels, salmon, ling cod, smoked sable fish.

Contains shellfish, fish and crustacean.