Bullinada or Catalan Fish Soup (6)

A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.

Bullinada or Catalan Fish Soup (6)
Print Recipe
Bullinada or Catalan Fish Soup (6)
Print Recipe
  1. 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.
  2. 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.
  3. 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.
  4. In a jug, beat the mayonnaise with the lemon juice, the crushed garlic and a pinch of chilli.
  5. 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.
  6. Serve sprinkled with parsley and pass round some chilli for anyone who would like to add more.
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