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Soupe de poissons.


Jenny Rennes

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Hi foodies,

I love soupe de poissons and often eat it in France.

I recently bought 2 ready made bottles (Soupe de poissons au coulis de homard) from 'La Tapenade' in Vannes, which, by the way, is an excellent shop.

However, when I re-heated the first bottle it proved to be much stronger and more intense than those I have had in restaurants and it proved to be overpowering.

The bottle suggests the possibility of "rallonger d'1/4 en eau et en creme fraiche' to dilute it.

I have had it served with a knob of Brittany butter but never with creme fraiche.

As it's the only one I've got until I go over again I don't want to spoil it so any thoughts or advice on how to achieve that wonderfully fishy but creamy texture (as in 'Le Sinagot' in Vannes) would be welcome.

What do you do with yours ?

Jenny.

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[quote user="Jenny Rennes"] 

... any thoughts or advice on how to achieve that wonderfully fishy but creamy texture (as in 'Le Sinagot' in Vannes) would be welcome.

What do you do with yours ?[/quote]

Hi Jenny

If you find it too intense in flavour, then adding water and/or crème fraîche as suggested would definitely mellow the taste.

I cannot ever remember having a creamy textured soupe de poisson. They've always been a bit grainy and intensely fishy (memories of soupe de poisson in the south of France...)

Have you thought of blitzing it before serving?

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