Made in Provence, without preservatives, thickeners or dyes.
In Provence, there is the bouillabaisse and the rock fish soup. The bouillabaisse is often confused with the rock fish soup. But it is not one. It is rather a dish of fish in pieces, enriched with other elements of the sea like crustaceans or shells, and served in a soup made with the ornaments and the juices of these same fish.
The rock fish soup is distinguished in the Mediterranean, by the traditional use of these small rock fish (sars, girelles, serrans, wrasses, small mules, gobies, scorpionfish, gurnard …). Made from Mediterranean rock fish (30%), and cooked according to an ancestral recipe.
Fish soup is a great food for the diet. As it is rich in water, in addition to ensuring the hydration of the body, it will play a significant role in the feeling of satiety.
This rock fish soup is simply divine. Traditionally it is accompanied by garlic croutons topped with rust. The principle is simple. The crusts are coated with rust, put on the soup and the breads are left to soak up the soup. Then we taste with a big spoon each piece of bread enjoying this magical and tasty mixture. This soup will seduce you with its great finesse and taste.
Mediterranean rock fish soup is, moreover, without dye, preservative or thickener and made in Provence.
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