In this post we teach you how to cook this traditional recipe.
Ingredients for four:
500 g of chard
500 g of potatoes
2 onions
1 ripe tomato
2 dried bell peppers
150 g of beans
150 g of white beans
4 pieces of salted cod
1 black pudding
1 white pudding
4 slices of bread
4 eggs
Salt
Preparation:
Prepare a mortar with garlic oil and set it aside. Put the beans on to boil, halting the boiling twice by adding very cold water. Cook until the beans begin to open. Add the chard, onions, potatoes, salted cod, dried bell peppers (after removing the seeds,) the black and white puddings and the tomato. Allow to simmer for 30 to 40 minutes.
With this stew we prepare two dishes: the soup and the “aixetada.” For the soup, we crumble toasted bread into a saucepan with the skin of the peppers, the tomato-without its skin, the chopped black and white puddings (optional) and two large spoonfuls of garlic oil. This is added to the hot stock from the stew and everything is stirred thoroughly. For the “aixetada,” drain all the remaining ingredients and place them in a bowl. Add slices of hard-boiled egg over them and coat everything with the rest of the garlic oil which we have previously diluted with a bit of the stock.
And, as the saying goes, “If the queen knew about giraboix, to Jijona she would come to lick out the pan”.