Fish Soup (Soupe de poissons)
Fish Soup (Soupe de poissons)
The first fish soup to have obtained label rouge quality certification, this recipe is popular in Hauts-de-France and beyond. We advise you to reheat this soup over low heat, to enjoy it hot. You can accompany it with a crusty loaf and for more indulgence do not hesitate to add a few plain or garlic croutons.
Fish Soup (Soupe de poissons)
The first fish soup to have obtained label rouge quality certification, this recipe is popular in Hauts-de-France and beyond. We advise you to reheat this soup over low heat, to enjoy it hot. You can accompany it with a crusty loaf and for more indulgence do not hesitate to add a few plain or garlic croutons.
Fish Soup (Soupe de poissons)
The first fish soup to have obtained label rouge quality certification, this recipe is popular in Hauts-de-France and beyond. We advise you to reheat this soup over low heat, to enjoy it hot. You can accompany it with a crusty loaf and for more indulgence do not hesitate to add a few plain or garlic croutons.
Ingredients:
Water, fish 40% (saithe, gurnard, pout, whiting, sea bream-redfish), corn starch, tomato, natural flavors, salt, modified corn starch, aromatic plants, saffron: 0.02%. Fish caught in the Northeast Atlantic (FAO area 27)
Certified features:
40% minimum of fish used
At least 5 different species of fish caught at sea
Scented with saffron stigmas
Preparation:
Shake the jar well before opening it. Serve it very hot, accompanied by croutons, add a teaspoon of Rouille PERARD. This soup is rich in Omega-3 fatty acids and a source of vitamin 812.
Store at room temperature. After opening: Store in the refrigerator and consume within 24 hours.