A recipe from Sete.
This prawn soup is prepared by Raymond Polito in Sete, a harbour town on the French Mediterranean coast.
Serving: dilute with half water volume, bring to the boil. Serve hot with croutons and a French rouille sauce.
Water, Tomatoes, Jumbo shrimp 20%, White Wine, Extra Virgin Olive Oil, milk, Vegetables, Carob Seed Meal, Garlic, Salt, Pepper, Spices and Carrageenan (seaweed extract).
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