Fish soup

Kaspia Fish Soup is a benchmark in its own right in the company's fine foods range: a stock of 40% rock fish - gurnard, pollack, whiting, northern scorpion fish - made with tomatoes, a bouquet of natural flavours, saffron and aromatic herbs, in the southern tradition of Provençal and Languedoc fishermen's soups. It's bouillabaisse simplified, but true to its soul.

The diversity of rock fish used is the secret to its depth: each species brings its own characteristics - gurnard its gelatinousness, scorpion fish its powerful flavour, saithe its soft white flesh. Together, they form a remarkably complex, iodised broth, rich in omega-3 fatty acids, calcium, phosphorus and vitamin B. The saffron adds a warm, lingering finish.

Traditionally, it is served piping hot, with croutons rubbed with garlic, a remoulade of grated gruyere, 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 fine fish.

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