Conserverie Bertin – Pêcherie Seudre Atlantique

As often, at the start, there is a story of family and transmission. In the 1960s, the Bertin family already owned a fish shop in La Palmyre. At home, Josette, the mother, treats her guests to a fish soup in her own way. The idea of ​​offering it to customers is taking shape. The local clientele is attracted. We then fetch Mother Bertin's soup with her milk jug.

Half a century later, in the premises of the Pêcherie Seudre Atlantique, in La Tremblade, Bruno Bertin perpetuates the family tradition within a small company that plays the card of simplicity, quality and authenticity.

The recipe for these good soups comes down to a few simple, common-sense principles: quality fish, a harmonious blend of spices, know-how.

First operation, a stock of vegetables is prepared: carrots, leeks, potatoes, onions, white wine, Charente butter, all stirred hot with flour.

A mixture of spices is added to large jars. It includes pepper, sweet and hot pepper, thyme, rosemary, cloves and saffron.

Then comes the moment when we add the fish. There are always several, purchased almost exclusively at the port of Cotinière on the island of Oléron. Depending on the season, we find tacot, whiting, gurnard, conger eel, mullet...

For the Trembladaise, 10% will be reserved for langoustine, also from La Cotinière, offering a more full-bodied taste to the soup.

Fish, spices, vegetable stock then undergo a first cooking.
We then pour in tomato sauce, we stir, we grind, to obtain the finest possible mixture, before a second cooking.
In the end: zero waste.

The jars filled with the soup of the day finally spend a good hour in an autoclave for a sterilization session guaranteeing a consumption period of three years.