Recipe for Aziminu - Corsican Bouillabaisse

Immerse yourself in the sunny world of the Mediterranean with our recipe for aziminu, a delicacy that awakens the taste buds and tells the story of Corsican fishermen. This tasty fish stew, rich in tradition and flavor, is a true tribute to the sea and its treasures. It's important to carefully select the freshest ingredients for an authentic, unforgettable taste. Whether you're a culinary enthusiast or simply looking for a refined dish, aziminu is the expression of the Mediterranean art of living. Let me know what you think in the comments.

Ingredients for 4 people

For the soup :

• 300 g monkfish
• 300 g scorpion fish
• 300 g conger eel
• 300 g Saint-Pierre
• 300 g whitefish
• 300 g langoustine
• 4 medium onions
• 5 peeled tomatoes
• 1 leek
• 1 fennel bulb
• 1 head garlic
• 2 bay leaves
• 4 sprigs flat-leaf parsley
• 4 sprigs thyme
• 1 teaspoon casanis (or pastis)
• 25 cl white wine
• 1 teaspoon saffron filaments
• 1/2 tablespoon coarse salt
• Olive oil
• Salt and pepper

For the rouille :

• 4 garlic cloves
• 1 small red pepper
• 10 cl milk
• 10 cl olive oil
• 1/2 slice sliced bread

Preparation of Aziminu

(Total time: 3h = Preparation: 2h + Cooking: 1h)

The soup:

Step 1: Chop the onions, seed and crush the peeled tomatoes, crush the garlic and mince the leek white. Place in a large pot.
Step 2: Scale, gut and rinse the fish, reserving the livers. Cut off the heads and tails of the fish and set aside.
Step 3: Remove the legs from the langoustines.
Step 4: Add the fish heads, tails and langoustine legs to the pot with 25 cl olive oil.
Step 5: Add the fennel, bay leaves, parsley and thyme.
Step 6: Cover and cook over medium heat for 15 minutes, stirring regularly.
Step 7: Bring 5 liters of water to the boil in a large saucepan.
Step 8: Place the pot over high heat and pour in the boiling water. Add 1/2 tablespoon coarse salt and bring to the boil, then reduce the heat. Simmer for around 20 minutes.
Step 9: After 20 minutes, skim the broth and strain, mashing the vegetables and fish pieces well. Pour the clear stock back into the pot.
Step 10: Add the saffron, white wine and casanis. Cut the fish into equal pieces and cook them successively in the stock brought to the boil over high heat. As well as the langoustines.
Cooking time: Conger = 10 min / Saint-pierre = 6 min / monkfish = 4 min / scorpion fish = 4 min / live fish = 3 min / langoustine = 4 to 5 min
Step 11: Remove the langoustines and fish from the stock as soon as they are cooked, and set aside. The fish should be just cooked through.

Rust:

Step 12: Soak the bread in the milk.
Step 13: Peel, degerm and crush the garlic with the seeded chili peppers.
Step 14: Add the soaked and wrung-out bread crumbs. Add the olive oil while mashing. Season with salt and pepper and dilute with a tablespoon of stock.
Step 15: Stir the chopped fish livers into the stock, whisking vigorously to combine. Serve the stock on plates, with the langoustines and fish pieces on top.

Tasting

Accompany your dish with slices of toasted farmhouse bread, rubbed with garlic and olive oil, and rouille. Aziminu is traditionally served with Corsican white wine.

Storage

If you haven't finished your Corsican bouillabaisse, you can store it in the refrigerator for 24 hours.

To conclude, I wish you a good day or evening and invite you to come and discover other equally gourmet recipes. And for those of you who don't have the time, don't hesitate to visit our Corsican products boutique, where you'll find a wide range of traditional products. CorseBoutique, the best of Corsica. Thanks to all of you!