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