Collected Foods kitchen recipe.

Bouillabaisse with Harissa Seasoning: North African warmth for trays, stews, and quick sauces. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 4

Why this spice: Wild Rose Harissa seasons a quick seafood stew with chili warmth without heavy paste.

Ingredients

• 2 Tbsp olive oil
• 1 fennel bulb + 1 leek, sliced
• 3 garlic cloves
• 2 tsp Collected Foods Wild Rose Harissa
• 1 pinch saffron (optional)
• 1/2 cup white wine
• 1 can diced tomatoes + 3 cups fish or veg stock
• 1 1/2 lb mixed firm fish and/or shrimp
• Parsley; toasted bread

Directions

1. Sweat fennel and leek in oil. Add garlic, rose harissa, and saffron; cook 1 minute.
2. Deglaze with wine; add tomatoes and stock. Simmer 15 minutes.
3. Add seafood; cook gently 4–6 minutes until just done.
4. Finish with parsley and serve with toasted bread.
5. Taste and adjust salt or spice before serving.

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