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Roussillon’s seafood stew

"Suquet" de Poisson.

Bullinada, Roussillon’s version of Catalunya’s suquet de peix or cruet de peix or fish ragout, is a speciality in the northeast part of the department.

It varies from the classic suquet by including conger eels, as well as prawns and fish, potatoes, peppers and flour, with garlic, saffron, olive oil, salt, pepper and parsley.


Soups, stews and casseroles

Text © Dana Facaros

Image by Damià Llaó