Bouillinade Recipe

1. Peel and slice the potatoes into rounds. Wash, peel, deseed, and crush the tomatoes. Peel and mince the onions and garlic. Wash, gut, and chop the fish into large pieces.
2. In a frying pan, melt the lard and brown the onions and garlic. Add the tomatoes and set aside.
3. In a casserole dish, brown the pieces of fish in a little oil and cover with the slices of potato. Add the tomatoes, onions, and garlic. Cover with water and add the bouquet garni, the spices, and salt and pepper. Simmer for at least 5 minutes.
4. Remove the bouquet garni and fill, seal, and heat-treat your Le Parfait Super jars for 90 minutes at 100°C.

To cut a long story short, Bouillinade is the Catalan equivalent of bouillabaisse. The cuisine of the Perpignan region is undeniably Catalan. Catalan cuisine is very rich, thanks to its Greek, Roman and Arabic influences. Perpignan makes great use of its natural resources: fresh fish and excellent crops that taste of their terroir, such as Catalana chicken from Prat, calçots from Valls, clementines from the Ebro Delta, Prades potatoes, Ganxet beans and more. Catalan cuisine is also celebrated for its health benefits and is characterised by the use of olive oil as a staple ingredient.