Our cuisine is a true Mediterranean gem, and among our most beloved dishes is bullit de peix, a delicacy that captures the island's seafaring soul.
Today we want to tell you everything that makes it one of our favourite dishes...
Fish, the star of Ibizan cuisine
Living surrounded by the sea has profoundly influenced the way people eat in Ibiza. Since ancient times, fish has been one of the cornerstones of the local diet.
The island's fishing communities have taken advantage of the bounty of the Mediterranean: groupers, megrims, scorpion fish (rotja), and other species that are part of the daily routine of many Ibizan cuisines.
This respect for seafood has led to authentic, simple, yet flavourful dishes, where the important thing is to enhance the flavour of the sea without masking it.
Bullit de peix was born precisely from this philosophy: utilizing fresh fish in a preparation that respects and celebrates it.
Today, it remains a classic at family gatherings, quiet weekends, and on the menus of many restaurants committed to tradition.
Discovering bullit de peix in detail
Bullit de peix isn't just a dish; it's a two-part experience.
First, the fish is served cooked in a tasty broth, accompanied by tender potatoes and a generous spoonful of aioli, which gives it that characteristically rich, creamy flavour.
But it doesn't end there: the second part is the "arroz a banda" (rice a banda), prepared with the same broth the fish was cooked in, bursting with flavour and colour.
This combination makes bullit de peix a complete meal, ideal for sharing.
It's typically placed in the centre of the table, so everyone can nibble together while chatting.
Although every family and every restaurant has its own version, the essence remains the same: fresh produce, just-so cooking, and lots of love.
It's also a dish that speaks to roots and tradition. Oral history, and recipes that are passed down from generation to generation with little change.
If you dare to prepare it at home…
Although it may seem elaborate, bullit de peix is simpler than you think if you follow a few tips...
The most important thing is to use quality fresh fish, preferably with a seal indicative of local quality such as Peix Nostrum, ideally varied to provide a richness of flavor.
It is cleaned and boiled with potatoes in a stock of onion, garlic, tomato, bay leaf, and pepper, allowing everything to cook slowly until the aroma fills everything.
Once the fish is cooked, it is set aside and the broth is used to prepare arroz a banda, usually with bomba-style rice and a previous sofrito.
Don't forget the homemade aioli, essential to complete the dish!
It's an ideal dish to show off on a Sunday or at a meal with friends; If you're up for it, on our website you'll find the complete Bullit de Peix recipe, step by step.
Because there are things that taste better when cooked with calm and heart.
Eating in Ibiza with local gastronomy
We hope you'll be inspired to try our delicious Bullit de Peix and fall in love with one of our most traditional flavours.
You can discover more Ibiza recipes and local producers on our website.
We also encourage you to discover restaurants that serve traditional Ibizan food: we have several on our list!
Enjoy the best Ibizan cuisine with us.
