This down-home seafood dish from Marseille combines crunchy squid, garlic and parsley for an easy, flavorful meal:
Supions à la Provençale Better than bouillabaisse? This down-home seafood dish from Marseille is as flavorful as the city’s signature stew—and much, much easier to cook.
I knew there was no way the local population was subsisting on $90-a-head soup served by white-jacketed waiters, so I set out to determine what folks were really eating. And that’s how I found my new favorite seafood dish, supions à la provençale. Back home in my Madrid apartment, I futzed with the recipe until I had the best of both worlds: the crackly exterior from Paule et Kopa and the fearless garlickiness from Chez Etienne. And borrowing a page from the latter, I dumped the fried squid over a bed of lemony greens and threw on some croutons for crunch.
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