Bullinada is a creamy Catalonian seafood stew infused with saffron and garlicky mayonnaise, and brimming with potatoes.
It is like the bourride of the French Riviera and the gazpachuelo of Malaga.
It is a recipe from “Claudia Roden’s Mediterranean.” she writes that “it has a mysterious, delicate flavor and beautiful warm colour,” Absolutely Delicious
INGREDIENTS. Serves 6
1 large onion, chopped
2 tablespoons olive oil
8 garlic cloves. 6 finely chopped, 2 crushed
A good pinch of saffron threads
2 litres fish stock
100ml dry white wine
800g new potatoes, and cut into 1.5cm slices
1 teaspoon fennel seeds
strips of peel from ½ orange
800g skinless fish fillets: Cod or hake
200ml good-quality bought mayonnaise
juice of ½ lemon
A pinch of chilli pepper, plus extra to serve
4 tablespoons chopped flat-leaf parsley
salt and black pepper
METHOD
In a wide pan, fry the onion in the oil over low heat, stirring occasionally, for 5 minutes until it begins to soften. Add the chopped garlic and stir for 2 minutes until it just begins to colour.
Stir in the saffron and pour in the fish stock and the wine, then put in the potatoes, fennel seeds and orange peel and season with salt and pepper. Simmer, covered, for 20–25 minutes until the potatoes are tender.
Ten minutes before you are ready to serve, remove the orange peel and put in the fish.
Cook, covered, over low heat for 4–10 minutes, depending on the fish and the thickness of the fillets, until the fish becomes opaque and the flesh begins to flake when you cut into it with a pointed knife. Break the fillets into pieces.
In a jug, beat the mayonnaise with the lemon juice, the crushed garlic and a pinch of chilli.
Just before serving, add a ladleful or two of the hot stock into the mayonnaise mixture and beat it in, then gently stir into the simmering soup. Heat through but do not let it boil or the mayonnaise will curdle.
Serve sprinkled with parsley and pass round some chilli for anyone who would like to add more.
Original Recipe Claudia Roden: “MED”
Leave a Comment