La Belle-Iloise Provençal Rock Fish Soup 400g

• One 400g tin of La Belle-Iloise Provençal rock fish soup (soupe de poissons de roche), with fennel and herbes de Provence
• Heat gently in a pan without boiling, then serve with toasted baguette, rouille and grated Gruyère
• One tin is a starter for two

Soupe 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. Fennel, leeks, tomato, extra virgin olive oil, garlic and a pinch of oregano do the rest.

Ask 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.

We'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.