Ibizan Fish Stew with Saffron and Almonds (Bullit de Peix)
An authentic Ibizan delicacy, this fish stew combines the delicate flavors of saffron and almonds to create a heartwarming dish that's as nutritious as it is delicious. Perfect for a cozy dinner, it embodies the essence of Mediterranean cuisine.
Equipment
- Large pot
- Knife
- Chopping board
- Measuring cups and spoons
Ingredients
- 1 lb firm white fish (e.g., grouper, sea bass), cut into chunks
- 1/2 lb mixed shellfish (e.g., prawns, mussels)
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 large tomato, diced
- 1/2 cup white wine
- 4 cups fish stock
- 1 pinch saffron threads
- 1/2 cup blanched almonds, ground
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until translucent.
- Stir in the red bell pepper and tomato, cooking until they soften.
- Pour in the white wine and allow it to reduce by half.
- Add the fish stock, saffron, bay leaf, and paprika. Bring to a gentle simmer.
- Season the fish chunks with salt and pepper, then add them to the pot. Cook for about 10 minutes.
- Introduce the shellfish and ground almonds, simmering until the shellfish are cooked through and the stew has thickened slightly, approximately 10 minutes more.
- Adjust the seasoning with salt and pepper, then sprinkle with fresh parsley before serving.
Notes
For best results, use the freshest fish available and adjust the thickness of the stew to your liking by adding more or less fish stock. The stew is traditionally served with potatoes or crusty bread.