Ibizan Fish Stew (El Bullit de Peix)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and quarter each potato. Heat 1-2 tbsp olive oil in a very large pot over a medium-high heat and fry the potato, stirring occasionally, until slightly golden, 8-10 minutes.

Step 2

Meanwhile chop the tomato, garlic, onion and parsley stalks. Add everything to the pot, together with a splash of olive oil, and stir to combine over a medium heat. Cook for about 5 minutes until the onion is soft but not coloured.

Step 3

Next add the fish stock and 1 litre boiling water (if making for 4) to the pot, allowing the potato to cook until tender, 10-15 minutes.

Step 4

Now add the fish, ensuring it is fully submerged in the liquid, and saffron strands to the pan and poach for 5 minutes. Season to taste.

Step 5

Carefully ladle the fish, potato and a little fish broth into large wide bowls, and top with a dollop of aioli and parsley leaves to taste.