Recipe Bouillinade

• Peel and slice the potatoes. Wash, peel, seed and crush the tomatoes. Peel and chop the onions and garlic. Clean, gut and cut the fish into coarse pieces.
• Melt the lard in a frying pan, then fry the onions and garlic. Add the tomatoes and set aside.
• In a casserole dish, brown the pieces of fish in a little oil, then cover with the potato slices. Add the tomatoes, onion and garlic. Cover with water and add the bouquet garni, spices, salt and pepper. Simmer for at least 5 minutes over a low heat.
• Remove the bouquet garni and fill your Le Parfait Super jars, close them and heat for 90 minutes at 100°C.

"For the record...Bouillinade is the Catalan equivalent of bouillabaisse. The cuisine of the Perpignan region is obviously Catalan. Catalan cuisine is very rich thanks to its Greek, Arab and Roman influences. Perpignan benefits from its natural assets, fresh fish and excellent local produce such as potatoes from Prades, beans from Ganxet, calçots from Valls, chicken from Prat, clementines from the Ebre, etc. Catalan cuisine is also famous for its health benefits, and is characterised by the use of olive oil as a basic ingredient. "