U Ziminu

Fish Soup

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

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 added.