{"title":"La Belle-Iloise","description":"\u003cp\u003eLa Belle-Iloise is a Breton cannery, and these are its soups: Breton fish soup, Provençal rock fish soup and a creamy shellfish soup. A 400g tin is lunch for two; add a handful of our fish or prawns and it becomes supper.\u003c\/p\u003e","products":[{"product_id":"la-belle-iloise-creamy-shellfish-soup","title":"La Belle-Iloise Creamy Shellfish Soup 400g","description":"\u003cul\u003e\n\u003cli\u003eOne 400g tin of La Belle-Iloise creamy shellfish soup (velouté de coquillages), built on mussels, cockles and prawns\u003c\/li\u003e\n\u003cli\u003eShake the tin, tip it into a pan and heat gently until steaming (don't let it boil). The microwave works too\u003c\/li\u003e\n\u003cli\u003eOne tin is a starter for two, or lunch for one with plenty of bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVelouté de coquillages is a Breton shellfish soup, made in Quiberon by La Belle-Iloise, who have been canning seafood on that peninsula since 1932.\u003c\/strong\u003e Mussel juice does the heavy lifting, with cockles, prawns, a little conger eel, white wine and carrot. The creaminess comes from coconut milk rather than cream.\u003c\/p\u003e\n\u003cp\u003eBeyond the bowl, it makes a very good base for a seafood risotto: use it in place of the last few ladles of stock. Or stir a handful of cooked mussels or raw prawns into the pan for the final couple of minutes and call it dinner. We've been trading for 25 years, and a tin like this in the cupboard has rescued more than one of our own Tuesdays.\u003c\/p\u003e","brand":"The Fish Society","offers":[{"title":"Pack \/ 400g","offer_id":65104629825913,"sku":"810485","price":999.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/9489\/2598\/files\/veloute-de-coquillages.jpg?v=1793804537"},{"product_id":"la-belle-iloise-breton-fish-soup","title":"La Belle-Iloise Breton Fish Soup 400g","description":"\u003cul\u003e\n\u003cli\u003eOne 400g tin of La Belle-Iloise Breton fish soup (soupe de poissons), 40% fish\u003c\/li\u003e\n\u003cli\u003eTip it into a pan and heat gently without boiling; loosen with a splash of water if you like it thinner\u003c\/li\u003e\n\u003cli\u003eOne tin serves two as a starter, with toasted baguette, grated Gruyère and a spoonful of rouille\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoupe de poissons is France's fish soup in its plainest, best-known form, and this one comes from La Belle-Iloise in Quiberon, Brittany, who have been canning there since 1932.\u003c\/strong\u003e It was the first soup the cannery ever made. Fish, tomato, herbs and spices, cooked down into a thick, rust-coloured soup. You won't find pieces of fish in it; that's the point.\u003c\/p\u003e\n\u003cp\u003eThe French eat it the way it's served in little bars all over the south: a bowl of soup, a plate of toasted bread, a heap of grated Gruyère and a pot of rouille, the garlicky, saffron-tinged mayonnaise whose name simply means \"rust\". Spread the rouille on the toast, float it on the soup, scatter the cheese and let it melt.\u003c\/p\u003e\n\u003cp\u003eIt also works hard as a sauce: spoon it over pan-fried white fish, or simmer mussels in it. \u003c\/p\u003e","brand":"The Fish Society","offers":[{"title":"Pack \/ 400g","offer_id":65104630907257,"sku":"810486","price":6.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/9489\/2598\/files\/soupe-de-poissons.jpg?v=1793804541"},{"product_id":"la-belle-iloise-provencal-rock-fish-soup","title":"La Belle-Iloise Provençal Rock Fish Soup 400g","description":"\u003cul\u003e\n\u003cli\u003eOne 400g tin of La Belle-Iloise Provençal rock fish soup (soupe de poissons de roche), with fennel and herbes de Provence\u003c\/li\u003e\n\u003cli\u003eHeat gently in a pan without boiling, then serve with toasted baguette, rouille and grated Gruyère\u003c\/li\u003e\n\u003cli\u003eOne tin is a starter for two\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoupe de poissons de roche is the fish soup of Marseille and the Riviera, made from the small, bony rock fish the market could never sell: here conger, scorpionfish and gurnard, just over a quarter of the tin.\u003c\/strong\u003e Fennel, leeks, tomato, extra virgin olive oil, garlic and a pinch of oregano do the rest.\u003c\/p\u003e\n\u003cp\u003eAsk anyone in Marseille and they'll tell you the rascasse (scorpionfish) is the one you can't do without. This is bouillabaisse's plainer sibling: the same fish, cooked down and sieved, without the theatre of whole fish at the table. \u003c\/p\u003e\n\u003cp\u003eWe've sent out more than five million meals' worth of fish over the years, and this is one of the few that needs nothing more than a tin opener.\u003c\/p\u003e","brand":"The Fish Society","offers":[{"title":"Pack \/ 400g","offer_id":65104636936569,"sku":"810487","price":7.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/9489\/2598\/files\/soupe-de-poissons-de-roche.jpg?v=1793804542"}],"url":"https:\/\/www.thefishsociety.co.uk\/collections\/la-belle-iloise.oembed","provider":"The Fish Society","version":"1.0","type":"link"}