mezzomediScorpionfish
Firm, briny rockfish, the soul of bouillabaisse and Provençal fish soups.
A big-headed rockfish with venomous spines (rascasse in Provence, scorfano in Italy, cabracho in Spain), with white, firm, briny flesh. Its head and bones give body to broths: it is the emblematic fish of Marseille bouillabaisse and of rockfish soups, and in southern Italy it is cooked in tomato sauce for pasta.
Best pairings
Saffron Classic94%Bouillabaisse: saffron colours and scents the scorpionfish broth, the Marseille dish's signature.
Olive oil Classic91%Bouillabaisse: olive oil boiled hard with the stock emulsifies the scorpionfish broth.
Garlic Classic90%Garlic in the broth and in the rouille underpins the scorpionfish's briny flesh.
Tomato Classic88%Bouillabaisse and scorfano in umido: tomato gives the broth its tangy sweetness.
Fennel Classic88%Fennel brings its anise note to bouillabaisse and oven-roasted scorpionfish.
Potato Classic86%Potatoes cooked in the bouillabaisse broth, soaked with saffron and fish flavour.
Bread Classic86%Garlic-rubbed croutons spread with rouille, dunked in scorpionfish soup.
Pasta Classic82%Spaghetti allo scorfano: flaked flesh and head juices coat the pasta in tomato sauce.
Orange Classic82%A strip of dried orange peel scents the bouillabaisse broth, a citrus note over the brine.
White wine Classic81%A dry, saline Cassis white goes with bouillabaisse and deglazes the stock.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes well with scorpionfish?
Scorpionfish pairs well with saffron, olive oil, garlic, tomato and fennel. Bouillabaisse: saffron colours and scents the scorpionfish broth, the Marseille dish's signature.
What can I substitute for scorpionfish?
If you don't have it, try: red mullet, sea bream, hake.