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Rascasse (Scorpaena Scofa)

A fish, considered essential in the preparation of Bouillabaisse mainly living in the Mediterranean, but sometimes ranging as far north as Brittany.

It goes under the name Scorpion fish in Britain, but as it"s unpopular with customers at fishmongers - mainly because of its ugly looks - the name rascasse is more notable in culinary terms. It grows up to about 50cm, and larger fish have firm white flesh, not unlike monkfish, so if found, shouldn"t be discarded.

If not available when making bouillabaisse, "Blue-mouth" - a cousin, inhabits our shores, and is a good substitute. See 'Blue-Mouth'; 'Bouillabaisse'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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