Bollitori
A pot stew of beans, potato, squash and salt cod, meat-free, typical of the Vega Baja and traditionally tied to Maundy Thursday. It's one of the spoon dishes that has best survived in the cooking of Orihuela and its comarca.
💡 Local tip: It's served with allioli on the side for anyone who wants it; the cod already brings the salt, so taste before seasoning further.
Bollitori is a pot stew made across several towns of the Vega Baja, with Orihuela as one of its reference points. Because it has no meat, it was the standard Maundy Thursday dish, when religious tradition called for abstinence, and it was put together with whatever the market garden gave and the salt cod kept at home.
It's cooked with beans, potato and squash, with the cod desalted by soaking for hours before it goes into the pot. It's a humble, waste-not dish, meant to feed well through the cold months with whatever was on hand, and it still turns up on the comarca's tables when Holy Week comes around.
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