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Recipe · Corsica
Aziminu (bouillabaisse corse)
Corsican fish soup
⏱ 90 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)Corsican rockfishscorpion fish, sea bream, red scorpion fish, gurnard
200 g (7 oz)small cuttlefish
3onions
4 clovesgarlic
4tomatoes
1fennel
1 pinchsaffron
200 ml (¾ cup)Corsican white wine
50 ml (3½ tbsp)olive oil
1orange zest
1bouquet garni with myrtle
Country breadrouille, salt, pepper
- 1.5 kg (3.3 lb) Corsican rockfish scorpion fish, sea bream, red scorpion fish, gurnard
- 200 g (7 oz) small cuttlefish
- 3 onions
- 4 cloves garlic
- 4 tomatoes
- 1 fennel
- 1 pinch saffron
- 200 ml (¾ cup) Corsican white wine
- 50 ml (3½ tbsp) olive oil
- 1 orange zest
- 1 bouquet garni with myrtle
- Country bread rouille, salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the oil in a wide pot.
- Sweat the sliced onions, fennel and garlic.
- Add the peeled, chopped tomatoes, orange zest and bouquet garni.
- Pour in the wine and 1.5 L (6 cups) water and add the saffron.
- Simmer for 20 minutes.
- Add the firmest fish first, cut into chunks, and cook for 8 minutes.
- Add the cuttlefish rings and the more delicate fish and cook for 5 minutes.
- Adjust the seasoning.
- Ladle the broth over slices of toast in shallow bowls.
- Serve the fish on a separate platter with garlic rouille.
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