Rock Fish Soup

This rockfish soup has a special role in the history of the Azais Polito company. Indeed, it was the first recipe launched by Georges Azais and Raymond Polito in 1963. Its composition may vary all along the year according to what fishermen catch but it is always rich in rockfishes (red gurnets, sting fish, conger eel, blue ribbon eel,).

This rockfish soup won many culinary awards among which a few Hérault Gourmand prizes. Tasting : Add the same amount of water and heat 7mn; serve with croutons, grated cheese and the famous rouille sétoise (a famous sauce with oil, eggs, garlic, safron, lemon, pimento and salt).

Ingredients : Rocks fishes, water, tomatoes, white wine, olives oil, salt, garlic, aromatics, saffron.