Quality Catch
Responsibly Sourced
Easy to Cook
Average cooking time: 10 - 15 mins.
Best to pan-fried the whole Dover Sole as there are no bones in the fillets and the skeleton stays intact during and after cooking.
Rick Stein's Fish Soup
This is one of Rick's favourites and a super popular choice on our restaurant menus - perfect for the colder months, it's a deeply satisfying dish. Prepared using the freshest ingredients in our Padstow kitchen.
French fish soup is a classic dish, also known as a bouillabaisse, which is the base for our own recipe. Served with a delightfully toasted slice of bread or scattered with croutons; you can’t go wrong.
This soup also makes a good substitute for the bouillabaisse in this recipe from Rick Stein’s Cornwall.
Jar size: 600ml
Serves 2
Simply warm in a pan or microwave.
Remains fresh for 4 days from delivery. Cannot be frozen.
Allergens & Full Ingredients
Allergens: Fish, crustaceans, celery, sulphites
Produced in an environment that handles sesame seeds and nuts
Full ingredients: Water, tomatoes, whole white fish (17%), whole roasted prawns (4%), roasted crab shells (4%), fish stock (9%), red peppers, olive oil, onion, fennel, celery, leeks, orange juice and peel, tomato puree, garlic cloves, salt, thyme, bay leaves, cayenne pepper, saffron, ground black pepper