Bullinada de Pescado (Fish Bullinada)

Ingredients

• 500g (1.1 lb) mixed fish fillets (cod, hake, monkfish), cut into chunks 500g (1.1 lb) mixed fish fillets (cod, hake, monkfish), cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Fresh thyme leaves, for garnish Fresh thyme leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, sliced bell peppers, sweet paprika, smoked paprika, and saffron threads to the pot. Stir well to combine the ingredients and cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the fish or vegetable broth and bring the mixture to a simmer. Season with salt and pepper to taste.
4. 4.
   Gently place the fish chunks into the simmering broth. Cover the pot and let it cook for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Once the fish is cooked, remove the pot from the heat. Serve the Bullinada de Pescado hot, garnished with fresh parsley and thyme leaves.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the stew.

Tips & Tricks

• For a more intense flavor, you can marinate the fish chunks in a mixture of olive oil, garlic, and lemon juice for 30 minutes before adding them to the stew.
• Serve the Bullinada de Pescado with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the Bullinada de Pescado in deep bowls, allowing the vibrant colors of the stew to shine. Accompany it with a side of crusty bread to fully enjoy the flavors and soak up the delicious broth.

Presentation advice

Garnish the Bullinada de Pescado with a sprinkle of fresh parsley and thyme leaves to add a pop of color. Serve it in traditional Spanish ceramic bowls to enhance the presentation and create an authentic dining experience.