Alcoyan or Alicante borreta belongs to the broad tradition of Lenten stews. It was a unique dish cooked by workers and peasants to fill their energy on their long days.
It connects the fish dishes of the coast with those of a horticultural base from the interior. It is finished with a poached egg that is poached in the heat of the stew in each bowl. Everyone can post what they like, we are not going to limit your freedom (not even during Easter).