Loup Farci à la Niçoise

Although this is called loup farci, the colorful stuffing is not cooked with the fish but added just before serving. It is a delight to the eye and an uncommon pleasure to the palate. Indigenously Niçois, it is delicious served with Gnocchis, Riz aux Herbes or Courgettes Râpées.

This recipe makes six very generous portions, but any leftovers (plus the raw fish head that ha