{"product_id":"gewurzsalz-bouillabaisse","title":"Bouillabaisse spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eBouillabaisse spiced salt, a saffron seasoning from the Mediterranean\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBouillabaisse 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThis spiced salt is geared towards fish and seafood, but is also suitable for Mediterranean vegetable dishes. Ideal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBouillabaisse\u003c\/strong\u003e, stir directly into the fish stock\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish soups and bisque\u003c\/strong\u003e, as a base salt for all creamy seafood sauces\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrilled fish\u003c\/strong\u003e, sea bass, red mullet, sea bream, salmon\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSeafood\u003c\/strong\u003e, prawns, mussels, squid\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRisotto and paella\u003c\/strong\u003e, as a seasoning and colour salt instead of separate saffron\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMediterranean vegetable dishes\u003c\/strong\u003e, tomatoes, courgettes, aubergines, stuffed peppers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, Provence fish soup\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweat 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.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean and savoury with saffron and thyme\u003c\/li\u003e\n\u003cli\u003eFor bouillabaisse, fish soups, risotto and paella\u003c\/li\u003e\n\u003cli\u003eWith Luisenhaller deep-rock salt and tomato flakes\u003c\/li\u003e\n\u003cli\u003eAlso with fried fish and seafood\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor fish cookery, combine with \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e as a second salt and \u003ca href=\"\/en\/products\/frischer-pfeffer-mit-meersalz-fermentiert\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efresh pepper fermented with sea salt\u003c\/strong\u003e\u003c\/a\u003e as a pepper accent. A Mediterranean complement: \u003ca href=\"\/en\/products\/gewuerzsalz-kraeuter-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eherb spiced salt\u003c\/strong\u003e\u003c\/a\u003e. For antipasti platters: \u003ca href=\"\/en\/products\/gefullte-kalmartuben-in-wurziger-marinade\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003estuffed squid tubes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the salt?\u003c\/strong\u003e\u003cbr\u003e\nMild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need additional saffron in my bouillabaisse?\u003c\/strong\u003e\u003cbr\u003e\nNo, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\n1 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also suitable for meat dishes?\u003c\/strong\u003e\u003cbr\u003e\nLess so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Bouillabaisse spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild, with a fine warmth from hot rose paprika, not burning. The saffron and the herbs dominate the aroma.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need additional saffron in my bouillabaisse?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, the spiced salt already contains fine saffron. For a particularly intense golden colour, though, you can add a few extra threads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"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.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Bouillabaisse spiced salt also suitable for meat dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Less so, Bouillabaisse spiced salt is geared towards fish and seafood. For meat we recommend Förster’s braising pot.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564714529034,"sku":"30300","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz-bouillabaisse-679626.jpg?v=1736624360","url":"https:\/\/altesgewuerzamt.live\/en\/products\/gewurzsalz-bouillabaisse","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}