pescados y mariscos Tag

When preparing traditional Ibicenco mariner’s stews, restaurants tend to use fleshy cuts of fish with few bones. In “bullit” or “guisat de peix”, for example, the most common varieties are grouper, scorpionfish, John Dory, monkfish, snapper, bream, etc. But, fishermen themselves will use all kinds of fish, some of which, though bonier, are truly tasty. Among these, the most noteworthy...

In less than a month, on 20th April, Es Torrent will reopen its doors and officially kick off the season. Counting this one, 32 summers have come and gone since 1986, when we first christened that little wooden shack – which has evolved into the restaurant we have today, ever retaining the beach-bar spirit that has always characterized us. Es Torrent...

The history of Ibiza cannot be understood without its fishing activity. Thanks to archaeologists, we now know that even in Phoenician and Carthaginian times there was organized fishing. The industry escalated under the Romans, who set up factories to preserve fish and garum – the ketchup of the day, made from fish flesh and innards – products which were then...

It often happens in gastronomy that improvisation and fortuity are cited as the inspiration for some of the world’s most iconic dishes. How, for example, did anyone ever come up with the idea of crushing garlic in a mortar, adding a slow trickle of oil and stirring constantly until aioli formed? And, was it really a case of absent-mindedness that...