Bullit de Peix
Steps
"Bullit de peix" (boiled fish) is possibly the star dish of Ibizan gastronomy.
You can find it in most of the island's traditional restaurants, but here we explain how to prepare it at home.
The first thing to do is to find a good pot or casserole where you can fit everything in. Inside, put a splash of olive oil and fry the garlic, pepper, onion, tomato (grated) and bay leaf, cut into small pieces. We must obtain a good sauce to give the broth a good flavour.
While the sofrito is cooking, chop the saffron, garlic, parsley and toasted almonds. Once the sofrito is ready, add the potatoes cut into wedges.
Once the potatoes are in the pot with the sofrito, stir it a little taking care not to break the potatoes and leave them to fry a little, add the water and leave them to cook for about 15 minutes.
Finally, add the fish, seasoned with salt and pepper, cut into slices and cut the head in two. It is usually prepared with rock fish, such as "mero", "gallo" and "rotja" (local fishes). Leave to boil for about 10 minutes.
The potatoes and fish are served with a very smooth "alioli" (spanish garlic sauce).
Use the leftover stock to make a good "arroz a banda".
In a paella pan put oil and add the cuttlefish cut into cubes, fry and add a good glass of brandy, let the alcohol evaporate and add the rice, fry for about 5 minutes and add the broth left over from cooking, let it boil for about 15 minutes and serve it in the middle of the table without plates so that everyone can enjoy it directly from the paella pan.
Enjoy your meal!
Ingredients
- 2 kg. of assorted fish (rock fishes, such as "mero", "gallo" or "rotja).
- 2 ripe tomatoes
- 2-3 potatoes
- 1 large onion
- 1 green pepper
- 4 garlic Parsley
- 1 handful almonds
- Saffron, about 12 threads
- salt
- water
For the arroz a banda:
- 300 gr. of rice
- 250 g of cleaned cuttlefish
- 800 ml of the broth from the bullit
- Extra virgin olive oil
- Salt
