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 wish a spicier soup). Heat through gently 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 fish or lobster sauces?
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.