The origin of fish soup
The origin of this recipe lies in the fishermen who, on their return from fishing, brought home unsaleable fish and cooked them to make a soup to which they added croutons rubbed with garlic.
Fish soup is most often made with rock fish, which are often small and colourful, such as Girelle, Rascasse, Roucaou, Vieille… You can also add a piece of Fielas (Congre) and Fioupélans (large clawed crabs). But each family that makes real fish soup has its own little secrets!