Bullit de Peix: Ibizan Fish Stew

Ingredients

Rice

2 cups

Salt

to taste

Olive oil

2 tablespoons

Saffron threads

a pinch

Fish stock

6 cups

Green bell pepper

1, diced

Tomatoes

2, chopped

Garlic

3 cloves, minced

Potatoes

2 large, peeled and sliced into thick rounds

Fish (monkfish, grouper, or similar)

1.5 pounds, cleaned and cut into large pieces

Instructions

1. Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add the minced garlic, chopped tomatoes, and diced green pepper. Cook until the vegetables are soft and fragrant, around 5 minutes.
2. Add the cleaned and cut fish pieces and thick potato slices to the pot. Sauté for a few minutes until the fish starts to become opaque.
3. Pour in the fish stock, and season with a pinch of saffron threads and salt to taste. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. During this time, the flavors will meld together, and the potatoes will become tender.
5. After the stew has simmered, gently remove the fish and potatoes from the pot, setting them aside on a warm plate. Keep the broth in the pot warm as you'll use this to cook the rice.
6. In a separate pot, add the rice and the warm fish broth. Cook the rice according to the package instructions.
7. To serve, begin with a portion of the fish and potatoes, followed by a serving of the aromatic saffron rice. Enjoy the flavors of Ibiza right at your dining table.