Bouillabaisse spiced salt

Bouillabaisse spiced salt, a saffron seasoning from the Mediterranean

Bouillabaisse is the queen of fish soups, and this spiced salt brings its unmistakable profile to the table, even when no fresh sea breeze is blowing. The base is the mild Luisenhaller deep-rock salt, refined with tomato flakes, hot rose paprika, garlic, parsley, star anise, fennel seed, fine saffron and thyme. The saffron gives the typical golden colour and its subtle, warm aroma. Star anise and fennel seed carry on the aromatic depth of Provence cooking.

How to use

This spiced salt is geared towards fish and seafood, but is also suitable for Mediterranean vegetable dishes. Ideal for:

• Bouillabaisse, stir directly into the fish stock
• Fish soups and bisque, as a base salt for all creamy seafood sauces
• Grilled fish, sea bass, red mullet, sea bream, salmon
• Seafood, prawns, mussels, squid
• Risotto and paella, as a seasoning and colour salt instead of separate saffron
• Mediterranean vegetable dishes, tomatoes, courgettes, aubergines, stuffed peppers

Good to know: shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.

Recipe idea, Provence fish soup

Sweat 1 onion, 2 cloves of garlic and 1 fennel bulb in olive oil. Add 400 g tinned tomatoes and 800 ml fish stock. Season with 1 tsp Bouillabaisse spiced salt. Simmer for 20 minutes. Cut 500 g mixed fish fillets (cod, salmon, red mullet) into pieces and let them steep in the soup for 8 minutes. Serve with croutons and rouille.

At a glance

• Mediterranean and savoury with saffron and thyme
• For bouillabaisse, fish soups, risotto and paella
• With Luisenhaller deep-rock salt and tomato flakes
• Also with fried fish and seafood
• Workshop quality from Klingenberg am Main

Goes well with

For fish cookery, combine with fleur de sel as a second salt and fresh pepper fermented with sea salt as a pepper accent. A Mediterranean complement: herb spiced salt. For antipasti platters: stuffed squid tubes and yellowfin tuna in olive oil.

Frequently asked questions

How hot is the salt?
Mild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.

Do I need additional saffron in my bouillabaisse?
No, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.

How do I dose the salt?
1 to 2 tsp per litre of fish soup or per 4 portions of risotto or paella. Season again at the end, as the aroma unfolds during cooking.

Is it also suitable for meat dishes?
Less so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.