- Traditionally, bouillabaisse was a complicated dish that took hours of work — most people only served it on holidays. We make it simple, so you can make any day an occasion. Our fishmonger mixes up this special fresh seafood blend with mussels, littleneck clams, wild Patagonian red shrimp, monkfish, and cod. Just add broth!Heating Instructions
Add the seafood mix into a heated pot of broth and cover with a lid.
Heat until shrimp is cooked through, and mussels and clams have opened, about 5 minutes.
(Discard any clams or mussels that are unopened after 5 minutes).
Mussels, Clams, Shrimp, Halibut, Monkfish and Scrod-Cod.