Bullit de peix, the favourite dish of Ibizan fishermen
Bullit de peix is a fish stew served with a side dish of rice that has been boiled with fish and vegetable stock. Just like all the traditional recipes, the bullit de peix is cooked differently in each house. Most people use four-spot megrim, grouper, monkfish or red scorpionfish to make it. However, you can use any type of fish you like, provided it’s big enough. This recipe will take you straight to Ibiza!
1kg chopped and salted fish
200g green beans
4 garlic cloves
A handful of parsley
2 crushed tomatoes
8 medium potatoes, peeled and cut in two lengthwise
Saffron
Extra virgin olive oil
Salt
Fish stock or water (for boiling)
Pour in a pan a dash of olive oil and add the chopped garlic. Fry at low temperature and add the crushed tomatoes and the parsley. Let it reduce.
Once it’s ready, add the potatoes and stir. Pour the fish stock or the water until it covers the potatoes, and let it boil for 10 minutes.
When the potatoes start to boil, add the fish and the green beans. Let it boil for 10 to 15 minutes, until the fish is well cooked, and do not stir it too much. We want to avoid it from dissolving.
Once both the fish and the veggies are well cooked, place them on a large plate. We can also cook some rice with the remaining stock, or even noodles, depending on the amount we got. We may adjust the quantity at will.
Now all it’s left is to enjoy a delicious dish of bullit de peix! | Shutterstock
