U Ziminu

They also have their special bouillabaisse, U Ziminu, which is similar to that of Marseilles, but with certain differences—a greater number of fish are used, they add a particular spiny red fish, a special kind of small langouste, cuttlefish and all manner of shell-fish. Also, the stock used for making U Ziminu consists of a purée of small fish, cooked in oil and spices, to which cold water is