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