A sublime dish typically linked to local cuisine from the north coast of Alicante, using salted mackerel cooked authentically in an iron stew pot.
200g salted mackerel
3 dry red peppers
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 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 until soft and flaky.