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- Bullit de Peix & Arròs a Banda
Bullit de Peix & Arròs a Banda
Two dishes in one with all the flavour of the Mediterranean and the authentic character of the island's coastal cuisine.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Fish and Seafood
Stews, soups and rices
Not suitable for vegans
Not Kosher
Ibiza
Main ingredients
(for 4 people)
- Olive oil
- 2 unidad de Artichoke
- Saffron
- 1 unidad de Onion
- 4 unidad de Garlic clove
- 150 gr. de Green beans
- 8 unidad de Potatoes
- Parsley
- 1.25 kg. de Rockfish (e.g. scorpionfish, grouper, dentex, John Dory)
- Black pepper
- 1 unidad de Green pepper
- Salt
- 1 unidad de Tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 90 min
kcal per portion: 750 kcal
Difficulty:
Bullit de peix is the seafood dish of choice in Ibiza. A recipe that originated on the decks of traditional llaüt boats, when fishers would cook freshly caught fish with potatoes and vegetables. Today, this stew has made the leap from boats to restaurants, where it is served as part of a two-course meal: first the boiled fish, drizzled with aioli and softened in hot broth, followed by the rice dish arròs a banda made using the same broth, served with cuttlefish and sautéed vegetables. A complete experience that sums up the culinary soul of the Ibizan coast.
Ingredients for Bullit de Peix (4 people):
1.2 kg of rockfish (e.g. scorpionfish, grouper, dentex, John Dory)
8 medium-sized potatoes
1 onion
1 tomato
1 green pepper
4 garlic cloves
150 g green beans
2 artichokes
A few sprigs of parsley
Extra virgin olive oil
Salt and pepper
Saffron
Ingredients for Arròs a Banda:
500 g rice
1 tomato
1 pepper
2 garlic cloves
1 cuttlefish
Olive oil
Stock set aside from the bullit de peix.
Step-by-step instructions:
Prepare the Bullit de Peix.
In a large cooking pot, place the peeled and chopped potatoes together with the green beans, cleaned artichokes, tomato, pepper, onion, peeled garlic, parsley, a good dash of oil, salt and a pinch of saffron.
Add enough water to cover all the ingredients and bring to the boil. Simmer over a medium heat for 5 minutes.
Add the cleaned and chopped fish, placing it carefully so that it doesn't fall apart while cooking. Cook for a further 15 minutes until the fish is cooked through.
Serve the fish and vegetables on a large platter. A little aioli diluted with some of the hot stock is typically drizzled on top.
Prepare the Arròs a Banda.
In a paella pan or flat cooking pot, fry the cuttlefish in olive oil. Add the diced pepper, sliced garlic and grated tomato. Leave to sauté slowly until all the ingredients are cooked through.
Add the rice and stir it a few times so that it absorbs the flavour of the sautéed ingredients.
Pour in the strained stock from the bullit de peix to cover the rice, roughly 2 parts stock to 1 part rice.
Cook over a high heat for 15 minutes without stirring, until the rice is dry and tender.
How to Best Enjoy Bullit de Peix:
This dish is served in two parts: first the fish and then the rice, although in some people prefer to serve them together. The warm aioli and broth dressing is highly recommended to enhance both the fish and the rice. We recommend serving it with a dry white wine or a young rosé.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Prepare the Bullit de Peix In a large cooking pot, place the peeled and chopped potatoes together with the green beans, cleaned artichokes, tomato, pepper, onion, peeled garlic, parsley, a good dash of oil, salt and a pinch of saffron.
- Add enough water to cover all the ingredients and bring to the boil. Simmer over a medium heat for 5 minutes.
- Add the cleaned and chopped fish, placing it carefully so that it doesn't fall apart while cooking. Cook for a further 15 minutes until the fish is cooked through.
- Serve the fish and vegetables on a large platter. A little aioli diluted with some of the hot stock is typically drizzled on top.
- Prepare the Arròs a Banda In a paella pan or flat cooking pot, fry the cuttlefish in olive oil. Add the diced pepper, sliced garlic and grated tomato. Leave to sauté slowly until all the ingredients are cooked through.
- Add the rice and stir it a few times so that it absorbs the flavour of the sautéed ingredients.
- Pour in the strained stock from the bullit de peix to cover the rice, roughly 2 parts stock to 1 part rice.
- Cook over a high heat for 15 minutes without stirring, until the rice is dry and tender.
