Presentation : this crayfish soup is prepared only with natural ingredients by Raymond Polito in Sete, a city on the French Mediterranean coast. And you won't be surprised to learn that it received an award in the 2005 Hérault Gourmand culinary contest.

Tasting : dilute with half water volume, stir up slowly and serve with croutons and a French rouille sauce. If you look for a fancy touch, add some grilled almonds on your crayfish soup.

Composition : crayfish (25%), water, tomatoes, white wine, olives oil, flour, salt, garlic, aromatics and saffron.

Cannery : Azais - Polito

Origin : Sète, Méditerrannée (France)

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