Hevva Bouillabaisse, 470g

Bouillabaisse began as the fishermen's stew of Marseille, made from whatever the boats brought in that day and simmered with tomato, fennel, garlic and saffron. Hevva! makes its Cornish take on Bouillabaisse with seafood landed on Britain's west coast. The cannery at Norton Barton in Bude is one of very few still canning fish in the UK. There, the soup is made in small batches from the best of our own abundant native waters, prepared by hand and canned on site. Its name comes from the old Cornish cry raised when a shoal was spotted offshore, and the whole business is built around British fish.

Inside the 470g tin is a rich, tomato-red soup made with octopus and brown crab meat, plus anchovies, white wine, saffron, fennel seed, tarragon and a little orange oil. Butter and potato give it body, and it contains no preservatives, artificial flavours or emulsifiers. Heat it gently and serve it the Marseille way, with toasted baguette, a spoonful of rouille and a little grated cheese. It makes a main course for two, and it's a good base to build on: add fresh mussels or white fish, warm them through, and you have a fish stew in minutes.

Why We Love It

• Octopus and brown crab meat in a classic Provençal-style fish soup
• Hand prepared and canned in Cornwall, at one of the UK's very few fish canneries
  
• Saffron, fennel, tarragon and orange, with no preservatives, artificial flavours or emulsifiers
  
• A 470g jar, enough for two
  

How to Use

Empty into a saucepan and heat gently until piping hot, stirring occasionally; don't let it boil hard. Serve with crusty bread or croutons, rouille or garlic mayonnaise, and grated cheese. To make a fuller stew, add fresh fish or shellfish and simmer until just cooked.

More Information

• Size: 470g tin
  
• Origin: Prepared and jarred in Bude, North Cornwall
  
• Ingredients: Water, octopus (18.5%), brown crab meat (11.6%), tomato passata (tomato, salt, citric acid), butter (milk), potato, tomato purée, anchovies, carrot, white wine, celery, onion, agave syrup, leeks, garlic, fish stock (water, fish, celeriac, leek, carrot extract, spice, herb, maltodextrin, yeast extract, rapeseed oil), salt, black pepper, fennel seed, tarragon, mixed herbs, thyme, bay leaf, orange oil, saffron
  
• Allergens: CRUSTACEANS (crab), MOLLUSCS (octopus), FISH (anchovies, fish stock), MILK (butter) and CELERY (celery, celeriac). Made in a kitchen that also handles nuts, sesame and mustard.
  
• Free from: Preservatives, artificial flavours and emulsifiers
  
• Storage: Store in a cool, dry place. Once opened, transfer to a covered container, refrigerate and eat within 2 days.