Bullit de Peix is a traditional Spanish dish that originates from the island of Menorca, located in the Mediterranean Sea. It is a hearty stew that is typically made with fish and potatoes, and is a staple dish on the island.
The dish is prepared by simmering fish, usually a white fish such as cod or hake, along with potatoes, onion, and tomatoes in a clay pot. The stew is seasoned with a variety of herbs and spices, such as bay leaves, thyme, and paprika. It is then cooked over low heat for several hours until the fish and potatoes are tender.
Also read: 18 Valencian Food with Recipes that you need to try today
How is Bullit typically served?
Bullit de Peix is typically served with a side of crusty bread, and is often accompanied by a glass of white wine or a cold beer. It is a comforting and satisfying dish that is perfect for a cold winter evening or as a main dish for a family dinner.
The history of Bullit dates back to the 18th century, when Menorca was under the rule of the British. The island was known for its abundance of fish, and the locals began to prepare fish stews in clay pots, which were buried in the sand to cook. This method of cooking was known as “bullit de peix” or “fish stew.”
Bullit de Peix is considered a traditional dish and it is still very popular in Menorca. The island is famous for its beautiful beaches, turquoise waters, and Mediterranean climate, and bullit is a perfect representation of the island’s culinary heritage.
The dish has evolved over time, and today there are many variations of bullit, such as bullit de peix amb cigrons (fish stew with chickpeas) and bullit de peix amb verdures (fish stew with vegetables). In addition, some variations include adding other seafood like squid, prawns or mussels.
Making bullit at home is quite simple. You can find many recipes online with step by step instructions. You will need a clay pot or a large heavy-bottomed pot to prepare the stew. The key to a good bullit is to use fresh ingredients, and to cook it over low heat for several hours.
Recipe Bullit de Peix
Ingredients Bullit de Peix
- 2 pounds white fish such as cod or hake, cut into chunks
- 3 cups potatoes, peeled and diced
- 1 onion, diced
- 2 tomatoes, diced
- 2 cloves of garlic, minced
- 2 cups fish stock or water
- 1/4 cup olive oil
- 1 teaspoon paprika
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Crusty bread, for serving
Instructions how to make Bullit de Peix
- In a large clay pot or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the diced tomatoes and paprika to the pot and stir to combine. Cook for an additional 2-3 minutes.
- Add the fish stock or water to the pot, along with the bay leaves and thyme. Bring the liquid to a boil.
- Add the potatoes and fish to the pot and stir to combine. Reduce the heat to low, and cover the pot with a lid.
- Simmer the stew for about 30-40 minutes, or until the fish and potatoes are tender.
- Season the stew with salt and pepper to taste.
- Serve the bullit hot, with crusty bread to soak up the flavorful broth.
Note: You can also add some variations to the recipe, such as adding a cup of chickpeas or other vegetables like carrots or bell peppers, or even adding some other seafood like squid, prawns or mussels.
In conclusion, Bullit is a traditional Spanish dish that originates from the island of Menorca. It is a hearty stew made with fish and potatoes, and is cooked over low heat for several hours. It is a staple dish on the island and it is a perfect representation of Menorca’s culinary heritage. Bullit is a comforting and satisfying dish that is perfect for a cold winter evening or as a main dish for a family dinner. It is also easy to make at home, and you can find many recipes online. Give it a try and enjoy this delicious and traditional Spanish dish.