Enjoy a Spanish ‘bullinada’ with a South African white!

Bullinada (pronounced bouillinade) is a winter dish made of monkfish or anglefish (local hake is a perfect substitute) dipped in a white potato sauce. It is a not so simple dish, but often prepared in Catalonia, Spain.


1 kg of mussels

10 to 12 pieces of previously floured monkfish (substitute with local hake)

12 prawns

1 kg of firm potatoes

1 teaspoon of lard (or bacon fat)

2 tablespoons of olive oil

salt and pepper

A pinch of saffron (or turmeric)

5 to 6 cloves of garlic, crushed

A pinch of chilli (or to taste)

1 onion, sliced

Parsley, chopped

2 cups of white wine (chenin blanc, sauvignon blanc)


  • Parboil and then peel the potatoes and cut them into thick slices
  • Scrape and rinse the mussels. Then steam them on high heat (in 2 cups of white wine with a sliced onion added) until they open. Throw away the top shell and keep a single shell containing the mussel. Reserve the liquid and onion the mussels were steamed in.
  • Rub the inside of a casserole dish with the lard.
  • Heat up the dish to a low heat and soften the crushed garlic.
  • Arrange in successive layers the mussels, potatoes, hake, prawns, parsley, salt and pepper.
  • Add chilli and saffron (or turmeric)
  • Add the mussel stock and water to the height of the last layer, cover and heat over very high heat until it comes to the boil.
  • Add the olive oil to the fish broth.
  • Continue to simmer for 12 to 15 minutes (until the fish is cooked).
  • Serve very hot, in deep bowls.

Remember that white wine you used in the recipe? Well, pour yourself and your guests a glass (or more) of it – chenin blanc, sauvignon blanc, or a blend driven by either would be an excellent partner – and have a feast!



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