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Soups, rouilles and croutons
A kingpin of Breton gastronomy, traditional fish soup is a richly historic dish calling up images of Breton sailors returning from the high seas, laden with their catch. It’s still a favourite to this day and can be made with a variety of recipes, using shellfish, Muscadet, samphire and a host of other ingredients. Add a rouille sauce and a few croutons for a delicious seafaring taste.
