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Soupe de Poissons 780g (From Pérard of le Touquet). £7.80

As recommended by Delia. fish soup with tomato & saffron. 2/4 portions. For best results add cream. A great base for bouillabaisse
To be eaten with croutons spread with rouiperl-.jpglle (below).

A crisp Gaillac Perlé sets it off a treat!

Did you know?

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Bouillabaisse is a fish soup containing various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine. Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.

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Product Reviews

  1. Fish and Lobster soups

    Posted by Barry near Morpeth Northumberland. on 24th Dec 2016

    Tried both (Poisson & Homard) of these recently and they are both gorgeous in their own right.
    Excellent service from Confit , one small problem we had was my son and I both nearly ruptured ourselves trying to UNSCREW the container lid, at one point I was at one end of the jar and he was at the other.
    Delicious when we eventually figured it out.
    (As Barry seems to have discovered, the lids are 'crimped on'. Remove by levering around the lid with round ended knife. Mike Robertson of Confit Direct)


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Ingredients

Water, 40% fish* (gurnard, pollock and/or Atlantic pollock, whiting, pouting, scorpion fish) tomato, maize starch, salt, natural flavouring, saffron, herbs.
(* possible allergens)

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