This traditional Mediterranean dish is a cousin of the Provençal bouillabaisse. The choice of fish used - sea bream, whiting, mullet, mustelle, grayling, scorpion fish, red mullet, st. Pierre, turbot and lobster - determines the success of this highly colourful dish.
Once prepared, the fish are poured into a large cauldron. Provençal herbs and condiments are added, and the whole dish is then generously drizzled with olive oil. The main difference between Aziminu and continental bouillabaisse is the excellent quality of the Corsican fish.