Borreta Alicantina is a traditional stew from the Alicante province, perfect for chilly days.
It is simple to make and packed with local flavour, often enjoyed in towns like Agres and Alcoy.
The dish brings together fresh spinach, cod crumbs, potatoes, ñora peppers, onion, garlic, tomato paste, sweet paprika, and eggs, all cooked with extra virgin olive oil and water.
To start, soak salted cod crumbs for 24 hours, changing the water a few times. Fry the cod in oil until it is lightly browned, then take it out. In the same pan, cook sliced garlic until it smells lovely. Add tomato paste, then pour in water, a peeled whole onion, and two halved and trimmed ñora peppers. Let everything simmer gently for 10 minutes with a little salt and black pepper, but keep the seasoning light so the cod does not get too salty.
Next, add peeled potatoes that you have roughly smashed to release starch and help thicken the stew. Cook for 20 minutes until the potatoes are soft. Take out one ñora pepper, mash it in a mortar to bring out its colour and flavour, then pop it back in. Stir in fresh spinach and the cooked cod, letting the spinach wilt.
Finally, crack one egg per person straight into the stew without stirring. Let the whites set while keeping the yolks runny. Cook for two or three minutes and serve right away for a tasty meal topped with a luscious poached egg.
