A fish soup from the last traditional soup maker on the Quiberon harbour
A traditional Breton recipe prepared by La Quiberonnaise in Quiberon.
Serving suggestion: For four servings, empty the tin into a saucepan and add an equal amount of water (or half the quantity if you want a spicier soup). Heat through gently for 10 minutes. You could also add a touch of cream or rouille sauce, or some cheese-topped croutons. Why not try adding this soup to fish or lobster sauces?
|Average nutrition facts||For 100g|
|Energy||59 / 247.02||kcal / kJ|