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Bouillabaisse with seafood


Here is the recipe for French bouillabaisse soup using our fish and seafood:


1 pack of raw MyFood shrimps, peeled with tail 16-20 (skin-pack 180 g)

3 MyFood Atlantic cod loins (approx. 450 g)

200 g of cooked mussel meat MyFood

1 tablespoon extra virgin olive oil

1 small onion, chopped

little leek

2 cloves of garlic

1 bay leaf

1 can of chopped tomatoes

100 g cherry tomatoes

1 tablespoon of tomato paste

600 ml of vegetable broth

salt and pepper, a pinch of brown sugar

3 carrots, cut into slices

2 potatoes, diced

fresh dill



Heat the olive oil in a large pot, add the onion and garlic, fry until soft.

Add bay leaf, cherry tomatoes, canned tomatoes and tomato paste. Cook for a few minutes over low heat. Pour hot vegetable broth, add chopped potatoes, leek cut lengthwise, and carrots. Cook for another dozen or so minutes.

Season with salt, pepper and a pinch of brown sugar. Cook for another 15 minutes uncovered over medium heat. Defrost shrimp and clams. Cut the cod fillets into smaller pieces. Add the seafood to the soup and cook for 5-10 minutes, briefly as seafood cooks very quickly. Remove from heat, pour into dishes and decorate with fresh dill. Serve with crusty bread.

Enjoy your meal!