Ingredients: Water, Mediterranean coastal fish (conger eel, scorpion fish, gurnard) (27.2%), tomato concentrate, onions, leeks, fennel, extra virgin olive oil, celery, potato starch, salt, garlic, Herbes de Provence and oregano (0.4%), anchovies, spices.

An authentic recipe from Mediterranean. Discover a delicious rock fish soup with hints of fennel and Provencal herbs. This authentic recipe, generous in texture and rich in flavour, will transport you to the heart of the calanques!

Usage tips: shake well before opening, heat without boiling, and serve.
Serve with some rouille for added flavour, garlic croutons or grated cheese. This soup can be served as a starter for two people or as a main course for one person.

Topping ideas: prepare Serrano ham crisps by cutting the ham into thin slices and baking them in the oven at 180°C for 5 to 10 minutes. Once cooled, sprinkle the crispy crisps over the soup and dust with crushed hazelnuts for a delicious, crunchy finish.