Fish soup

Soupe de Poisson Kaspia is a reference in its own right in the company's delicatessen range: a broth of rock fish at 40% - gurnard, pollack, whiting, northern scorpion fish - made with tomatoes, a bouquet of natural flavors, saffron and aromatic herbs, in the southern tradition of Provençal and Languedoc fishermen's soups. It's bouillabaisse simplified, true to its soul.

The diversity of rockfish used is the secret of its depth: each species brings its own characteristics - gurnard its gelatinousness, scorpion fish its powerful aroma, saithe its soft white flesh. Together, they form a broth of remarkable iodine complexity, rich in omega-3 fatty acids, calcium, phosphorus and vitamin B. Saffron adds warmth and persistence to the finish.

Traditionally, it is served piping hot, with croutons rubbed with garlic, a grated gruyere remoulade, and a homemade garlic rouille sauce spread over the croutons before sliding them into the soup. It can also be used as a base for paella, a seafood risotto or a court-bouillon for poaching noble fish.

Contents: 850 ml. Store in a cool, dry place.