The Alcoyan or Alicante borreta belongs to the broad tradition of Lenten stews, in this case, passed through the filter of the Alicante population of Alcoy, capital of the Alicante mountain.
With a base of cod - although it is also prepared with melva -, potato and spinach, they say that it was a unique dish cooked by workers and peasants to fill their energy on their long days, which connected the fish dishes of the coast with those of inland horticultural base.
Like any popular dish, it has as many variants as there are families who cook it: there are those who flavor the borreta with the popular ñora, a ubiquitous component in Valencian rice dishes as part of the salmorreta, with paprika, with tomato or with several of these ingredients.
It is very common to serve an egg that is poached in the heat of the stew in each bowl, as in a garlic soup.
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Difficulty:
Not overcooking fish or vegetables
Ingredients
For 4 people
1 onion
1 head of garlic
2 potatoes
2 tsp.
packaged ñora meat or 2 dried ñoras
400 g desalted, skinless cod
200 g raw spinach, cleaned and chopped
Salt to taste
4 eggs
Olive oil
Instructions
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