La Belle-Iloise Breton Fish Soup 400g
- One 400g tin of La Belle-Iloise Breton fish soup (soupe de poissons), 40% fish
- Tip it into a pan and heat gently without boiling; loosen with a splash of water if you like it thinner
- One tin serves two as a starter, with toasted baguette, grated Gruyère and a spoonful of rouille
Soupe 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. 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.
The 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.
It also works hard as a sauce: spoon it over pan-fried white fish, or simmer mussels in it.
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Product Details
- One 400g tin of La Belle-Iloise Breton fish soup (soupe de poissons), 40% fish
- Tip it into a pan and heat gently without boiling; loosen with a splash of water if you like it thinner
- One tin serves two as a starter, with toasted baguette, grated...
- One 400g tin of La Belle-Iloise Breton fish soup (soupe de poissons), 40% fish
- Tip it into a pan and heat gently without boiling; loosen with a splash of water if you like it thinner
- One tin serves two as a starter, with toasted baguette, grated Gruyère and a spoonful of rouille
Soupe 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. 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.
The 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.
It also works hard as a sauce: spoon it over pan-fried white fish, or simmer mussels in it.
- Cooked
- France
