The producer: La Quiberonnaise is a family business located in the port of Quiberon (Port Maria) in Brittany. It was created in 1921 by the grandmother of the current owners, Bernard and Thierry Jourdan. The fish cannery still works exclusively in the traditional way (by hand) and with the best raw materials. The fish is processed fresh and the company respects strict fishing periods (from May to September for sardines). The partnership with the Bordier butter brand allows La Quiberonnaise to create exceptional sardine specialities.

Instructions: Pour the content of the tin into a container and using the same tin add an equal amount of water (or half if you prefer it spicier), stir and heat briskly without boiling (10 mins). You will instantly obtain four 20cl plates of delicious Breton fish soup. For gourmets, we recommend adding a little cream or a knob of butter. Serve very hot. Once the soup is on the plates, if you wish, place small, very hot, fried croutons on each plate and cover with a layer of very finely grated Gruyère cheese. This will immediately give a very classy presentation and the consistency of the croutons and the taste of the Gruyere cheese will please many consumers while remaining a very economical and time-saving preparation. Our product, being a fish court-bouillon, is a very rich "fumet" for all preparations of fish sauces, bisques, lobsters, etc.