Langoustine bisque

149.00 $ 69.00 $


The key to this recipe is to puree the langoustine’s shell to produce a thin, potent stock, drawing out the crustacean’s core flavour to delight the palate.

Preparation: This soup is ready to eat. Simply heat on a low to medium setting, without boiling. Serve piping hot, on its own or accompanied by croutons, cream, grated cheese and/or rouille. This soup has been traditionally prepared using natural ingredients.

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Use-by date: 3 years

French name:  Soupe de poissons aux langoustines

Ingredients:Water, fish (20%), langoustine (9%), tomato, onion, leek, garlic, tomato concentrate, olive oil, Millac sea salt, pepper, chili, fennel.