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Bullit de peix
Fish and potatoes in saffron broth
Bullit de peix: Ibiza's fishermen's feast of fish and potatoes in saffron broth, then rice cooked in the broth
Bullit de peix is Ibiza's two-course fishermen's lunch, still served at the beach restaurants of Cala Mastella and the fishing ports on long Sundays. First comes rockfish such as grouper, scorpionfish and John Dory, simmered with potatoes in a saffron broth and eaten with allioli; then the same broth cooks a second course, arròs a banda, rice served on its own. Use firm white fish that holds together. Chef's tip: keep the pot at a bare simmer once the fish goes in, so the pieces stay whole for the platter.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the broth
- 5 tbsp olive oil
- 1 onionchopped
- 1 green pepperchopped
- 4 cloves garlicsliced
- 2 ripe tomatoesgrated
- 1 tsp sweet paprika
- 8 ¼ cups water
- ½ tsp saffron threads
- 2 tsp salt
- 3 sprigs flat-leaf parsley
For the fish course
- 1 ¾ lb waxy potatoespeeled and halved
- 2 ¼ lb firm white fish steaks (grouper, scorpionfish, monkfish, John Dory)on the bone, 3 cm thick
- 4 oz allioli (garlic and oil sauce)egg-free, or made with pasteurised egg
For the rice course
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Method
0/6 doneStep 1: Heat the 5 tbsp olive oil in a large pot over a medium heat. Cook the 1 onion and 1 green pepper for 10 minutes until soft, add the 4 cloves garlic for 1 minute and the 2 ripe tomatoes for 5 minutes until jammy. Stir in the 1 tsp sweet paprika.
16 minStep 2: Pour in the 8 ¼ cups water with the ½ tsp saffron threads, 2 tsp salt and 3 sprigs flat-leaf parsley and bring to the boil. Add the 1 ¾ lb waxy potatoes and simmer for 15 minutes until almost tender.
17 minStep 3: Lower the heat so the broth barely trembles. Slip in the 2 ¼ lb firm white fish steaks (grouper, scorpionfish, monkfish, John Dory) and poach for 8–10 minutes until the flesh is opaque all the way through and flakes from the bone. A common mistake is boiling the fish hard; it breaks into shreds and the broth goes cloudy.
10 minStep 4: Lift the fish and potatoes onto a warm platter with a ladle of broth over them. Serve as the first course with the 4 oz allioli (garlic and oil sauce).
3 minStep 5: Strain the broth; you need about 1.2 litres (top up with water if short). Bring it back to the boil in a wide pan, stir in the 10 ½ oz short-grain rice (bomba or similar) and cook for 17–18 minutes, without stirring after the first minute, until the rice is tender and the broth has been absorbed, leaving it just moist.
18 minStep 6: Rest the rice for 3 minutes off the heat and serve it as the second course, with the rest of the allioli.
3 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 50 g
- Carbs
- 92 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bullit de peix take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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