Recipe revealed: The Bullit de Peix at Cana Sofía
This week we had the chance to visit Cala Vadella, a place to enjoy the best sunsets in Ibiza while you let yourself delight by the dishes of one of the most successful chefs in Ibiza. Cana Sofia Restaurant has its origins in 2002 and it has been providing freshness to the cuisine of the island since then. His Chef, the self-taught Moisés Machado Tamayo, awarded for best chef of the Baleares in 2008 and 2010, works mainly with traditional products and flavors of the island but also introducing breaking elements of international gastronomy.
Today we reveal the best kept secret of Cana Sofia restaurant and chef Moisés Machado: The Bullit de Peix.
The Bullit de Peix is a typical dish of Ibiza and Formentera’s cuisine. Formerly this recipe was meant for smaller fish, whitebait type (“serrano”, “vacas”, “araña”,etc), where the main thing was to get the flavor out of this fish to impregnate into the cooked potatoes and especially into the rice. Today all the attention is focused on the fish quality, using the best product of our waters such as grouper, “gallo de San Pedro”, monkfish, “rotja”, etc.
It’s a very typical and ancient dish, so there are small details that each chef brings, to convert some establishments on the island in authentic references of Bullit de Peix. As it has always been said: “There’s more than one way to skin a cat”
Ibiza Foodie has had the honor of getting in the kitchens of Moisés Machado to follow the recipe of Bullit de Peix , and we anticipate that this experience was extraordinary:
INGREDIENTS (4 servings):
- 800 gr / 1 kg of fish ( “rotja”, grouper, “gallo San Pedro”, pate, monkfish, fish of the day as we find in the market)
- 2 sea anemones
- 1 crab
- 1 small onion
- 1 medium tomato
- 3 cloves garlic
- 4 potatoes
- A pinch of saffron strands
- virgin olive oil
- 2 bay leaves
- White wine
- Fumet made with rockfish: whitebait
For Ali Oli:
- 2 cloves garlic
- mild olive oil
For Rice a banda (in fish broth):
- 80/100 grams of rice per person
- 1 cuttlefish uncleaned
- 1 tomato
- minced garlic and parsley
Let´s start with the preparation of fish, cut into pieces and salt it.
Prepare vegetables for stir-fry, cutting them into small pieces, and remember it is important to peel tomatoes before use. At the same time (if you have an expert assistant) you can be preparing the Ali Oli. Garlic cloves are crushed with a pinch of salt in a mortar and when finely chopped, stir vigorously while pouring the oil. Trying to do the Ali Oli this way (the original) is a challenge for beginners, but is the only way to achieve the authentic accompaniment.
For the Bullit, in a large pot place the vegetables, potatoes cut into wedges, anemones and crab cut into several pieces, bay leaves and soaté. When the pot has liquid on it, add a dash of white wine and put the saffron. Finish with the fish broth that must be previously prepared. Rectify salt and then let’s incorporate the fish according to their degree of hardness. It is important to be controlling and never boil over high heat. When potatoes are almost cooked, lower hardness fish is incorporated, for lower cooking.
Crush a boiled potato and add a few spoonfuls of broth into the Ali Oli and spread over the fish. Sprinkle with chopped parsley. While diners enjoy fish, we start preparing the rice.
Now we make a stir-fry sauce with tomato and cuttlefish. Cuttlefish always better uncleaned, as we want to get the tomato sugars and cuttlefish sticking to the pan.
Add between 80/100 grams of rice per person, stir-fry the rice so that oils get impregnated, now add a chopped garlic and parsley and after add the Bullit fish broth. Rice is distributed throughout the pan, salt to taste, and do NOT touch it again. Check the doneness of rice, and remember to let it rest a few minutes.
Serve the rice after Bullit of Peix. We recommend placing the pan in the middle of the table and eat directly from it, a very Ibizan experience.
The Chef´s secret: the fish always fresh from Ibiza, vegetable from market and local products, especially potatoes.
And most important: cook with passion.