Ibizan Fish Stew (El Bullit de Peix)
Bullit de Peix is a typical Ibizan fish dish with humble origins. Traditionally fisherman would prepare it fresh in the harbour, then give the leftover fish broth to their families to make paella.
Method
Based on 4 servings, adjust as needed.
Step 1
Peel and quarter each potato. Heat 1-2 tbsp olive oil in a very large pot over a medium-high heat and fry the potato, stirring occasionally, until slightly golden, 8-10 minutes.
Step 2
Meanwhile chop the tomato, garlic, onion and parsley stalks. Add everything to the pot, together with a splash of olive oil, and stir to combine over a medium heat. Cook for about 5 minutes until the onion is soft but not coloured.
Step 3
Next add the fish stock and 1 litre boiling water (if making for 4) to the pot, allowing the potato to cook until tender, 10-15 minutes.
Step 4
Now add the fish, ensuring it is fully submerged in the liquid, and saffron strands to the pan and poach for 5 minutes. Season to taste.
Step 5
Carefully ladle the fish, potato and a little fish broth into large wide bowls, and top with a dollop of alioli and parsley leaves to taste.
- Ingredients
- Based on 4 servings
-
4 Salmon Fillet, cut in half to form two pieces 1x Sainsbury's Skin on ASC Scottish Salmon Fillets x4 480g -
4 cloves Garlic Clove, crushed 1x Sainsbury's Garlic -
1 tsp Alioli, to taste 1x LEON Garlic Aioli 240ml -
30g Parsley, separated into stalks and leaves and chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Tomato, finely chopped 2x Sainsbury's Tomatoes Loose -
1kg Potato, peeled and quartered 1x Sainsbury's British Charlotte Potatoes 1kg -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
12 Saffron Strands 1x Sainsbury's Saffron 0.4g -
2 Fish Stock Cube 1x Knorr Stock Cubes Fish 8x10g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g