Bouillabaisse Spice Blend
CHF 10.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Bouillabaisse seasoning Southern French seasoning for fish soups & stews: Mediterranean herbs, garlic, tomato, citrus and a fine heat – authentic and clearly balanced.
· Category: spice blend (Bouillabaisse)
· Taste: Mediterranean and savoury; herbs, garlic, tomato, fennel; citrus zest, subtle heat
· Use: classic bouillabaisse, Mediterranean fish soups/stews; seasoning for grilled fish & prawns
· Format: 50 g jar
My tip: Add the seasoning when starting the fish stock and let the broth simmer quietly; finish by rounding it off with fresh orange zest.
Origin & Story
Bouillabaisse has its origins in the port towns of Provence, above all around Marseille. Originally it was a simple dish of the fishermen, who turned their catch straight at the harbour into a savoury stew with Mediterranean spices and herbs. From this centuries-old tradition a refined speciality has emerged that is prized worldwide today. My Bouillabaisse seasoning captures exactly this southern French authenticity and brings it straight into your kitchen.
Highlights
My Bouillabaisse seasoning combines classic Provençal ingredients into a perfectly tuned blend. Flor de Sal provides the base seasoning, while garlic and tomato give a pleasant, Mediterranean depth. Lemon zest lends fresh accents; parsley, thyme, tarragon and fennel bring authentic herb notes. Star anise adds subtle sweetness, and green jalapeño (about 8,000 SHU) gives the blend a fine, clearly defined heat. This personal recipe was developed exclusively by me and is made solely at Manufaktur Funke – the exact recipe stays my secret.
Quality
I process all ingredients personally, fresh and carefully by hand, in small batches, with no additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I add the Bouillabaisse seasoning straight in when starting the fish stock, so the aromas develop harmoniously. It's important to let the broth simmer slowly – that's how the authentic taste emerges that makes bouillabaisse unmistakable. At the end, a little fresh orange zest for extra refinement.
Recommended use
-
Classic bouillabaisse with fish and seafood
-
Mediterranean fish soups or stews
-
Seasoning for grilled fish or prawns
Recipe idea
Bouillabaisse – truly southern French
View recipe
Origin / Ingredients
Flor de Sal, garlic, tomato, lemon zest, parsley, thyme, fennel, star anise, tarragon, green jalapeño.
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Portuguese flor de sal, garlic, tomato, lemon, parsley, thyme, sweet fennel, star anise, green tarragon, Jalapeno green chilli
Additional information
| Weight | 0.05 kg |
|---|
You may also like…
-
Havsnø Sea Salt Flakes
Ab CHF 12.– Select options This product has multiple variants. The options may be chosen on the product page -
Whole Black Malabar Pepper
Ab CHF 16.– Select options This product has multiple variants. The options may be chosen on the product page -
Yellow Mustard Seeds
CHF 12.– Select options This product has multiple variants. The options may be chosen on the product page -
Cut Tarragon
Ab CHF 10.– Select options This product has multiple variants. The options may be chosen on the product page
Reviews