A small, short, plump rockfish with many poisonous spikes and containing many bones. They can be either brown-green or red in colour, teh latter ebing much larger. The small-bodied black scorpion fish has delicious white flesh which is ideal for making stock and soup.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/savoy-cabbage
[7] https://www.gourmed.net/en/glossary/sea-bass
[8] https://www.gourmed.net/en/recipes/easy-do/moroccan-potato-casserole
[9] https://www.gourmed.net/en/recipes/meat-and-pasta-lamb-bavette-tomatoes-and-various-peppers-np
[10] https://www.gourmed.net/en/recipes/persian-chicken
[11] https://www.gourmed.net/en/recipes/quick/asparagus-frittata-np
[12] https://www.gourmed.net/en/recipes/all-recipes/el-merfous-moroccan-broad-bean-dip