This fish soup inspired by a traditional recipe orchestrated by the “Conserverie Saint Christophe” is a real delight. Made from three rock fish fished in the Channel : conger, whiting and red mullet all cooked with a little tomato to give it its beautiful red color.

Warm on low heat in a pot for approximately ten minutes, do not add water. Serve with the Rouille (mayonnaise mixed with garlic), a salad, and a slice of pâté.

Ingredients : Water, Fish (33%), Olive oil, Carrots, Tomato puree, Onions, Salt, Pepper, Herbs.

Allergens : Fish

Weight : 900g