Recipe Concarneau-style fish soup

Here's an easy fish soup recipe that smells just like Brittany! A few well-chosen fish, a few small vegetables, a few spices and you've got it in the jar. All that's missing is the sea for a total delight! Kenavo.

Soupe de poissons à la concarnoise
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Preparation time:
Heat treatment time:
Shelf life:
12 months
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Number of persons: 6 servings
  • 1.5 kg gutted fish (scorpion fish, conger eel, mackerel)
  • 500 g carrots
  • 2 large onions
  • 2 heads of garlic
  • 3 tablespoons oil
  • 1 liter white wine1 tablespoon saffron
  • 1 bouquet garni (thyme, parsley, bay leaves)
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Wash fish, dry and cut into sections. Wash, peel and slice carrots.
  • Peel and finely chop onions and garlic heads.
  • In a large casserole, gently fry the carrots, onions and garlic in the oil for 10 minutes. Stir regularly.
  • Add the fish, stir and cook for a further 5 minutes. Add the white wine, saffron and bouquet garni. Top up with 1 liter of water. Bring to the boil and skim several times. Season with salt and pepper.
  • Cover and simmer for 1 hour.
  • Blend and sieve the soup.
  • Fill Le Parfait jars with soup up to 2 cm from rim. Close and heat for 1 hour at 100°C.

Tip: Serve with garlic-rubbed croutons, grated Gruyère or Parmesan cheese.

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