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Fish, South and mountains

Catalan bouillinade with saffron and aioli

Catalan bouillinade is a white fish and potato stew flavored with saffron, served with a spoonful of aioli. It serves 4, takes 55 minutes, is easy to make, and costs about €4.60 per person. The key is cooking the fish gently and adding the aioli off the heat.

Tonight we're off to Catalonia with a bouillinade, this fish and potato stew with saffron, finished with a spoonful of aioli.

Catalan bouillinade with saffron and aioli
Total time
55 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Bouillinade is the kind of dish that warms you up without feeling heavy. White fish cooks gently on a bed of potatoes, in a broth colored by saffron and brightened with bell pepper and garlic. Every spoonful brings together tender fish and soft potatoes, with that creamy edge once the aioli melts into the hot broth.

This is a dish for an evening when you have a bit of time, or a Sunday with family if everyone likes fish. Mon Chou suggests it for meals when you want something different from the usual routine, without fussy technique or special equipment.

The ingredients

4 people

Fish counter

  • White fish fillets (pollock, cod, hake) 700 g

Fruits and vegetables

  • Potatoes 700 g
  • Onion 2
  • Garlic 4 cloves
  • Red bell pepper 1
  • Parsley 1 sprigs

Pantry

  • Saffronoften in the pantry 1 pinch
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Aioli 4 tbsp

Allergens Fish, Eggs

The step by step recipe

  1. Sauté the sliced onions, bell pepper, and garlic in the olive oil. 10 min

    Keep the heat low, the garlic shouldn't brown or it turns bitter.

  2. Add the sliced potatoes, saffron, and sweet paprika, then cover with water. 20 min

    Cut the potato slices the same thickness, so they finish cooking at the same time.

  3. Lay the fish pieces on top of the potatoes, cover, and let it cook gently. 8 min

    Don't stir, the fish would break apart, shake the pot instead.

  4. Off the heat, sprinkle with chopped parsley and adjust the seasoning.

    Taste the broth, saffron needs a bit of salt to really come through.

  5. Serve in shallow bowls with a spoonful of aioli on top of each portion.

    Everyone stirs their own aioli into the broth, that's what makes it creamy.

Our tips to get it right

  • Pick thick, firm fish fillets, they hold up better during cooking and won't fall apart in the broth.
  • Make the aioli ahead of time or use a store bought one, it saves time while the stew simmers.
  • If the broth looks too thin near the end, let it reduce uncovered for a few minutes before adding the fish.

The variations

  • Swap part of the white fish for mussels or shrimp for more texture variety.
  • For a fish free version, use chicken pieces instead and cook them a bit longer, saffron and aioli work just as well with poultry.
  • To save time, slice the potatoes thinner and cut the simmering time by a few minutes.

What to serve it with

  • Toasted bread rubbed with garlic
  • A lemony green salad
  • A glass of dry white wine

Storage

Keep the bouillinade in the fridge in a sealed container for up to 2 days, the fish doesn't hold up well longer than that. Reheat gently in a pot without boiling, so the fish stays tender. Freezing isn't recommended, the potatoes and fish lose their texture.

Questions about this dish

Can you make bouillinade ahead of time?

You can prepare the base with onions, bell pepper, and potatoes a few hours ahead. Add the fish and aioli only right before serving, to keep the best texture.

What fish works best for this recipe?

Pollock, cod, or hake work well thanks to their firm flesh. Avoid delicate fish like sole, which would fall apart too quickly in the broth.

Can you replace the aioli if you don't like raw garlic?

Yes, plain mayonnaise or crème fraîche with a bit of lemon juice gives a similar creamy touch. The flavor will be milder but the dish stays balanced.

Why shouldn't you stir while the fish cooks?

Stirring would break the fish apart, since it's delicate once cooked. Just shake the pot gently by the handle to spread the heat without damaging the fish.

How long does it take to make a Catalan bouillinade?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Catalan bouillinade?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Catalan bouillinade cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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