Discover the flavors of Ibiza with authentic recipe for “Bullit de Peix”, a local delicacy

Ingredients:

Garlic, tomato, parsley, saffron, seasonal rock fish Peix Nostrum (rat fish, spider fish and rascassa in this case) and red potato from Eivissa.

Preparation:

We fry a mince of garlic, tomato, parsley and saffron, add the Ibizan vermella potato in pieces, which holds very well the cooking. We fry a little and add water and the fish to make the broth. While it cooks we prepare an allioli. When the contents of the pot come to the boil, check the doneness of the fish and when it is done (with a toothpick we can easily pierce the potato and the fish) we remove it with some potatoes. We serve it with allioli on the side or we pour it on top. With the broth we prepare a rice broth or a rice a banda, to taste.

Chef’s tip:

if we add a few pieces of boiled potato to the allioli it will not be cut and will take the taste of the bullit.

For the full article, please visit Diario de Ibiza website here.