• 1 kg spinach
  • 500 g potatoes
  • 200 g of cod
  • 2 dried red peppers
  • 1 head of garlic
  • 1 and a half litres of water
  • 4 eggs
  • 1 chilli
  • black pepper
  • Olive oil
  • salt


In a pot with the cold stock, put the peeled potatoes, cut into small pieces, the whole head of garlic with a cross section, the chopped peppers, the spinach, well cleaned and rather large, the chilli pepper and the desalted and crumbled cod. 

Put it on the heat and when it starts to boil, add a small cup of oil, keeping it simmering for about forty minutes. Before it is finished, add salt, a little pepper and turn up the heat to allow the eggs to poach.


The borreta belongs to the wide tradition of Lenten stews, in this case, passed through the filter of the population. As with all traditional dishes, the origin of borreta comes from the use of local ingredients. As you can see, borreta is a humble dish in terms of its ingredients and preparation, but wisely combined it is a very useful recipe to combat the cold and wet winters of the region.

Sustainability and healthy tips and tricks

  • Add a large portion of different kinds of vegetables for vitamins.
  • Use the different vegetables from your own region and try to use seasonal products.
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