An traditional Breton recipe prepared by La Quiberonnaise in Quiberon.

Directions for use : For four servings, empty the tin into a saucepan and add an equal amount of water (or half the quantity if you wish a spicier soup). Warm without boiling for 10 minutes. You could also add a touch of cream or "rouille", or some cheese-topped croutons. Why not try adding this soup to your fish or lobster sauces?

Composition : Fish (40%), tomato concentrate, salt, mixed vegetables, oil, potato powder, white wine, spices and aromatics (among which pepper, thyme, rosemay, parsley, laurel, fennel, saffron...), natural extracts of onion and garlic.

Cannery : La quiberonnaise

Origin : Quiberon, Bretagne (France)

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