Fish soup – Soupe de Poisson

Soupe de Poisson, Fish Soup from Conserverie Jean de Luz

The Soupe de Poisson from Conserverie Jean de Luz is a concentrated Basque fish soup for two, slow-cooked with whole pieces of fish and organic vegetables. Before serving, it is diluted with an equal amount of water and heated slowly.

Fish soup in the Basque style from Conserverie Jean de Luz comes from the port of Saint-Jean-de-Luz and is intended as a small meal for two. In the jar, you will find whole pieces of fish, along with tomato, pumpkin, onion, and potato, seasoned with Piment d’Espelette.

Concentrated, oceanic, and with a quiet heat

This fish soup is reduced so densely that, undiluted, it resembles a stock more than a finished dish.

Once diluted, it has a robust taste of the sea and ripe tomatoes, underscored by the sweetness of the pumpkin. The Piment d’Espelette provides a heat that arrives at the end of the spoonful and lingers briefly. The potato lightly binds the soup, giving it a creamy texture without making it heavy. A spoonful of the concentrate on its own shows just how much fish Conserverie Jean de Luz has packed into this jar.

Dilute with water and heat slowly

Pour the contents into a pot, add an equal amount of water, and heat over medium heat.

Stir occasionally to ensure the concentrate dissolves and the fish pieces do not stick to the bottom. The soup does not need to boil; it is enough if it simmers gently around the edges. One jar makes two decent bowls, and with a poached egg, it becomes a complete lunch. A splash of white wine in the pot will lift the acidity if the tomato flavor feels too mellow.

Rouille, toasted bread, and grated cheese

In the Basque Country, fish soup is traditionally served with rouille, a pungent paste made of bell pepper and garlic, which is spread on bread.

A classic preparation involves placing a slice of toasted white bread topped with grated cheese over the bowl and sliding it briefly under the broiler. The cheese melts to a golden brown, the bread soaks up the broth, and the pantry staple becomes a sophisticated dinner. Crispy croutons and a glass of dry white wine also belong at the table. If you don't have rouille on hand, simply stir garlic and paprika powder into a bit of mayonnaise.

Bound with agar-agar from red seaweed

Instead of flour or cream, the ingredient list features agar-agar, a gelling agent derived from dried red seaweed.

It originates from the same waters as the fish and thickens the soup without masking its flavor. Unlike a roux, it keeps the broth clear rather than cloudy and allows the tomato to retain its color. Agar-agar is produced by boiling seaweed and drying the resulting extract. Because agar-agar only sets as it cools, the concentrate in the jar is dense and turns liquid again upon heating.

From the port of Saint-Jean-de-Luz

For centuries, the port was the cradle of the French tuna and sardine industry, supporting an entire coastal region.

In its heyday, seventeen canning houses lined the waterfront here and in neighboring Ciboure; the last of the old establishments closed in 1990. Today, Conserverie Jean de Luz operates at this site once again, cooking with the catch from local boats. These boats head out early and return by morning, keeping the distance from net to pot short.

More dishes from the Basque Country can be found under Conserverie Jean de Luz, alongside the Tuna Thon Basquaise and fine products from France.

Net weight 380g

Organic control body FR-BIO-010 – EU Agriculture