Guisat de peix

01 / ABOUT THE DISH

About the dish

Guisat de peix is a fish stew from Ibiza. It is closely related to bullit de peix but distinct in its preparation; guisat is cooked and served as a single dish rather than split into multiple courses. It brings together fish, potatoes, and aromatics in one pot, creating a rich, hearty meal that highlights the flavors of the sea. The dish originated among fishing communities, who prepared it with the day’s catch — usually small rockfish and other less marketable species — combined with potatoes, olive oil, vegetables, and herbs to make a nourishing meal. This practice evolved into one of Ibiza’s defining seafood preparations, now found in homes and coastal restaurants across the island. The preparation begins with a sofrito of garlic, onion, tomato, and sometimes peppers, then adds chunks of potato and an assortment of fish, such as grouper, monkfish, scorpionfish, and John Dory. Everything simmers together with saffron and herbs, such as parsley, until the fish is tender and the broth is flavorful. To finish, a picada made with toasted almonds is added to the stew to thicken it. Unlike bullit, guisat does not include alioli or a second rice course, and its components meld into a single, deeply flavored stew. Guisat de peix is typically served hot as a main course, accompanied by rustic bread to absorb the broth, and pairs well with crisp white or rosé wines. Its simplicity, depth of flavor, and reliance on local catch make it a defining dish of Ibizan coastal cuisine.