Rascasse — Mediterranean scorpionfish with rocky-textured skin and firm white flesh. Essential to authentic Marseille bouillabaisse — the flavor is irreplaceable.
Across cuisines
Rascasse is a type of fish found in the Mediterranean Sea, often used in French bouillabaisse. It has firm, white flesh that holds up well in stews and soups. Rascasse is prized for its flavor, which is enhanced by slow cooking.
