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Bouillabaisse
♦ Cook lightly various pieces of fishes, mussels, shrimps, etc.
♦ Heat the Fish Soup Label Rouge PERARD.
♦ Place the seafood pieces in a plate and immediately pour the soup, very warm, over it. 
♦ You can also add a bit of garlic sauce PERARD or some cream. 


See also, the recipe of Laurent Mariotte in the French TV show Petits Plats en Equilibre.