Wild Seafood Bouillabaisse
Sea clams, pink shrimp and rockfish, slow cooked with roasted tomatoes, Sherry wine, fresh fennel and bay leaves.
Bouillabaisse has ancient origins. Originally a stew made by the fishermen of Marseille, France, hundreds of years ago, it consisted of a medley of different seafoods from the waters of the Mediterranean. Today, it’s considered a classic Provençal dish. Our chef-inspired bouillabaisse starts with a broth rich with sea clams, pink shrimp and rockfish, slow-cooked with roasted tomatoes, Sherry wine, fresh fennel and bay leaves. The result is a flavorful take on a timeless soup. Bon Appetite!
This specially designed single-serving pouch is BPA free.
Rockfish, Shrimp, and Clams, the seafood in this very pouch, are rated "Best Choice" by the Monterey Bay Aquarium's Seafood Watch rating system.