Bouillabaisse (Starters) 10 servings Ingredients 100 g Glace de Crustacés 1 l (# 34 fl oz) water 1 dl (# 4 fl oz) dry white wine 100 g peeled scampi, cooked 75 g mussels au naturel 100 g cod cubes (+/- 1.5 cm) 100 g salmon cubes (+/- 1.5 cm) 100 g bergylt cubes (+/- 1.5 cm) 100 g tomato cubes 50 g brown onions, sliced 10 g chives, chopped Method In a pan, mix all the ingredients, but for the chives. Slowly bring this to the boil then skim off. Allow the soup to almost boil during about 5 minutes. Serve the soup on plates and garnish with the chopped chives. How to serve Serve with French bread and rouille or tapenade. Previous page | Print this recipe