Scorpionfish
A bottom-dwelling marine fish with firm white low-fat meat of a delicate sweetish taste, essential for bouillabaisse and cacciucco, for frying and grilling.
Scorpionfish (scorpaena, sea ruffe) is a bottom-dwelling marine fish with a large spiny head and venomous fin spines, but with firm white low-fat meat of a delicate sweetish taste and few bones. It is an essential component of Mediterranean fish soups (bouillabaisse, cacciucco), and is also fried, baked whole, grilled and filleted for braised dishes.
Calories, proteins, fats and carbohydrates per 100 g of product
Scorpionfish, Raw: Calories 82.0 kcal, Proteins 17.8 grams, Fats 0.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Scorpionfish, Dried: Calories 290.0 kcal, Proteins 62.8 grams, Fats 2.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Scorpion fish baked with vegetables is a traditional dish of Spanish cuisine that combines the freshness of the sea with aromatic vegetables. Scorpion fish is known for its rich flavor and tender meat that becomes even softer when baked, absorbing the juices of tomatoes, potatoes, and celery. Thyme and olive oil give the dish a Mediterranean character while spices enhance the natural harmony of flavors. Historically, such dishes were popular in coastal regions of Spain where fresh fish was baked with available vegetables to create simple yet delightful dinners. This dish is perfect for family gatherings served with a glass of white wine and fresh bread. Easy to prepare yet rich in flavor, it reveals Spain's culinary traditions in every bite.
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