Brittany fish soup with cheese and croutons

2 people

1 prk Belle Iloinen fish soup
1 prk rouille sauce
100g Gruyere cheese
croutons

Grate the cheese. Empty the soup and half a bottle of water into the saucepan and heat the soup, but do not boil.

Divide the soup into two dishes and serve with grated cheese, a spoonful of rye sauce and breadcrumbs.
This way is Brittany. Then no fish is added to the soup.

laura
DeliDelin Laura has been a chef and a passionate recipe experimenter for 20 years.
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