Ingredients of the aziminu: The rock fish caught in Corsica are diverse and varied. A good base for this dish requires: sea bream, whiting, mullet, mostelle, grayling, scorpion fish, red mullet, John Dory, gurnard and turbot. Like the Marseille bouillabaisse, lobster can slip royally among the fish, or, more modestly, large king prawns, ...
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