This stew is prepared with several types of rockfish, above all grouper, red scorpionfish, John Dory, white sea-bream, monkfish and círvia (greater amberjack) along with potatoes. It is made with a sofrito of peppers, tomato and onion to which a previously prepared “picada” of fried almonds, parsley, garlic and spicy red peppers is added. Again, we owe this delicacy to the ingenuity of yesteryear’s fishermen.