"Bullit de peix" (boiled fish) is possibly the star dish of Ibizan gastronomy.
You can find it in most of the island's traditional restaurants, but here we explain how to prepare it at home.
The first thing to do is to find a good pot or casserole where you can fit everything in. Inside, put a splash of olive oil and fry the garlic, pepper, onion, tomato (grated) and bay leaf, cut into small pieces. We must obtain a good sauce to give the broth a good flavour.
While the sofrito is cooking, chop the saffron, garlic, parsley and toasted almonds. Once the sofrito is ready, add the potatoes cut into wedges.
Once the potatoes are in the pot with the sofrito, stir it a little taking care not to break the potatoes and leave them to fry a little, add the water and leave them to cook for about 15 minutes.
Finally, add the fish, seasoned with salt and pepper, cut into slices and cut the head in two. It is usually prepared with rock fish, such as "mero", "gallo" and "rotja" (local fishes). Leave to boil for about 10 minutes.