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bullinada
Roussillon’s seafood stew
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.
Text © Dana Facaros
Image by Damià Llaó