Guisat de peix.
A typical dish. The Guisat of Peix.
Within the gastronomy Ibizan we find dishes that reflect the character sailor and fisherman of the island. The Guisat of Peix not leaves of be a dish of fish made with products of the land so typical as them almonds. However, tourism on the island has left on a second level fishing and nowadays get fresh fish, main ingredient of the Guisat of Peix in Ibiza can be rather costly. If you are visiting the island we recommend visiting a restaurant near a seaport. It is special is pretty good the Guisat of Peix, which you can take in the Port de Sant Miquel.
Ingredients of the Guisat of Peix
Ingredients for 4 people:
- 2 kg. Rock fish (rotjas, spiders, rascasas, mere…)
- 1 / 2 kg. Potatoes (peeled and cut in quarters lengthwise)
- 1 large onion (another medium onion, 1 bell pepper and laurel for the broth)
- 3 medium ripe tomatoes (grated)
- 4 garlic
- a few almonds
- 1 dozen saffron (if you have not, then normal saffron)
- 1 cup of oil
Elaboration of the Guisat of Peix
To make the Guisat, becomes a good pot with fish of rock, salt, onion, green pepper, oil, laurel (good for making a rich broth)
Part is sautéed with onion, garlic and when medium poached add the tomato.
While is makes the sofrito, make a chopped with the saffron, garlic, parsley and them almonds toasted (if them shopping raw and the fries with a bit of oil in a pan are delicious)
When is the sofrito is you added them potatoes and is fry a little all. Add the broth and let Cook for 15 to 20 minutes until medium are made, without leaving you to discard. Then will you add the fish. Try to know as it is salt.
It is left to boil another 10 minutes, a little before the end is you made the bite.
The fish and the potatoes is served without broth and accompanied of a good Aioli that adding is it to them potatoes is of luxury.
And if you want to give the point special is you makes an Aioli clearly and with a bit of broth is mix and is you check by over when already this all in the tray.
And bon profit! Enjoy your Guisat of Peix