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- Product no.: EPICE-00300
The recipe for Prunier Paris' wild fish soup was developed by Eric Coisel, "Chef of the Prunier Restaurant". For its implementation, several species of whole fish are essential: Tacaud, Grondin, Conger, Vieille, Vive, Merlu, Merlan, Lieu. Fished in the North-East Atlantic, they are landed in the port of Le Croisic or La Turballe (Pays de Loire). This natural recipe, without flavourings, extracts or food additives, has a soft texture thanks to its vegetables (leeks and carrots). A tasty combination of spices (fennel, cumin, coriander and saffron), a touch of white wine and a hint of Guérande salt give this traditional soup all its subtlety.
480 g glass jar