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 rouille (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).
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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(* possible allergens)