Pérard Fish Soup

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Pérard fish soup is the first to have received the coveted Label Rouge, the red label bestowed on food and agricultural products of superior quality in France. The soup contains a minimum of 36% fish, including at least five varieties fished in the North Atlantic waters off Boulogne.

Serge Pérard started to make fish soups in Boulogne sur Mer, France's leading fishing port, in the 1940s. He perfected his recipes over the years. Tasty, all-natural Pérard soups have gained a strong following.

850 ml / 29 fl oz

Ingredients:water, fish (36%), tomato, corn starch, salt, natural flavorings, various aromatic plants, saffron

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  • 5

    Posted by Unknown on 30th Dec 2017

    This is just like the soup I had in my childhood. I am so happy to have been able to find a way to eat that soup here in the US. Merci.

  • 5
    Great Soup!

    Posted by Kathleen on 27th Jul 2015

    This fish soup is very tasty and you can even make a bouillabaisse by adding fresh fish, shrimp and muscles. I bought the "rouille", which is a delicious French mayonnaise with spices. It tops off well the soup on toasted croutons.