In days gone by, fish was inexpensive. Many Ibicencos fished for themselves and ate what they caught. For this reason, when it came time to celebrate an important holiday, meat was the prized ingredient, clearly demonstrated by the dish sofrit pagès. This stew combines several meats, typically free-range chicken and lamb, together with vegetables and patató (small whole potatoes) as well as the island’s two most characteristic sausages, sobrassada and botifarró, which impart their distinctive flavour. During the cooking process minced garlic, parsley and peppers are added and the whole stew is seasoned with bay leaves.