Ibiza-Style Fish Stew with Saffron Potatoes

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Bullit de Peix is the signature fisherman's stew from the Balearic island of Ibiza, built on a saffron-scented broth of mixed rockfish and potatoes. It's traditionally finished with a punchy garlic alioli spooned over each bowl to cut through the rich, briny broth.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 30 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 620 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 25 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the fish stew

• 2 lb mixed rockfish (scorpionfish, grouper, monkfish), cleaned and cut into 2-inch chunks
• 1 lb Yukon gold potatoes, peeled and cut into chunks
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 ripe tomatoes, grated (or 1/2 cup crushed tomatoes)
• 1/2 tsp saffron threads
• 3 tbsp extra-virgin olive oil
• 4 cups fish stock or light seafood stock
• 1 bay leaf
• 3 tbsp chopped fresh flat-leaf parsley
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly cracked black pepper

For the traditional alioli

• 4 garlic cloves, finely mashed
• 1/2 cup extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt

Directions

1. Season the fish chunks generously with salt and pepper and set aside while you build the broth base.
2. Heat olive oil in a wide, heavy-bottomed cazuela or Dutch oven over medium heat. Add the onion and cook gently until soft and translucent, about 5 minutes.
3. Stir in the garlic and grated tomato and cook until the mixture darkens to a thick, jammy sofrito, about 5 minutes more.
4. Add the saffron threads and stir for 30 seconds to bloom, then pour in the fish stock and drop in the bay leaf. Bring to a gentle simmer.
5. Add the potato chunks and simmer for 10 to 12 minutes, until just tender when pierced with a knife.
6. Lower the heat and carefully nestle the fish pieces into the broth. Simmer gently for 6 to 8 minutes, until the fish is just opaque and flakes easily. Avoid stirring vigorously so the pieces stay intact.
7. Remove the bay leaf, adjust the seasoning, and scatter the chopped parsley over the top.
8. While the stew simmers, make the alioli: mash the garlic with salt in a small bowl, then slowly drizzle in the olive oil while whisking constantly until a thick emulsion forms. Stir in the lemon juice.
9. Ladle the stew into warm bowls and serve immediately, with the alioli passed alongside for spooning over each portion, plus crusty country bread.

Cook’s Notes

• Ask your fishmonger for a 'stew mix' that includes heads and bones; simmer them in the stock for 20 minutes, then strain, for a deeper broth.
• Toast the saffron in a dry pan for 10 seconds before blooming it in the sofrito to intensify its color and aroma.
• Do not boil the stew once the fish is added — a bare simmer keeps the fillets tender and prevents them from breaking apart.
• True Ibizan alioli contains no egg; if the emulsion breaks, start over with a fresh mashed garlic and slowly whisk in the broken mixture as you would a mayo.
• A splash of dry white wine added with the stock gives the broth a brighter finish if you want a slightly more modern take.

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