Comber Fish Brothy Rice

Bep Al·lès/Ciutadella - This is one of the most typical brothy rice dishes enjoyed during outings to the seaside or summer stays that, a few decades ago, could still be spent in coastal fishermen’s cottages such as those of Ses Fontanelles, unjustly demolished due to the whims of certain influential people.

After a successful catch of combers, which we will have cleaned by the shore using seawater, we separate the heads, which will be used to make the rice, from the bodies, which we will fry in good olive oil, lightly coated in flour, although this is often unnecessary.

To prepare the rice, make a good sofrito with garlic, green pepper, and vine-ripened tomatoes, allowing it to cook slowly until well confited—about ten minutes over low heat. Add the fish heads, stir them for a couple of minutes, and then pour in four soup plates of water per person. Taste for salt and adjust if necessary.

Bring the mixture to a boil and then let it simmer gently for about half an hour so that the heads of the fish release all their flavour into the stock. The stock should then be carefully strained to remove any bones and fish-head remnants, before being returned to the pot. Meanwhile, prepare a paste of garlic, parsley, and a few strands of saffron. If saffron is unavailable, yellow food colouring for rice may be used instead. When about 18 minutes of cooking time remain, add the rice and the paste, increase the heat slightly, and continue cooking until the rice is perfectly done, stirring occasionally with a wooden spoon to prevent it from sticking.

At the same time, heat olive oil in a frying pan, lightly flour the comber fish, and fry them to the desired degree of crispness.

Serve the brothy rice at the table, with the fried serrano fish arranged on platters in the centre for everyone to share. Some people prefer to mix the fish directly into the rice before serving.