Starter - Borreta de melva (Frigate mackerel stew)

A dish intrinsically linked to local cuisine from the north coast of Alicante, such as the towns of Benissa and Xàbia, made using salted frigate mackerel (melva), and cooked traditionally in an iron stew pot. Simply sublime.


200 gr. dried blue-mouth rock fish, 3 dry red peppers, 4 potatoes, 2 onions, olive oil, salt.
Pour water into a steel casserole and place over the heat. Slice and add the onions and potatoes. When boiling add the dried blue-mouth rock fish, after desalting for 3-4 hours, and then add the dried peppers. Pour in the olive oil and salt to taste. Boil over a low heat.
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