History and origin
Christmas Eve broth in Almanzora, dressed cod in the Alpujarra
In Albox, Arboleas and Zurgena, remojón de Nochebuena is a hot, thick preparation of dried tomatoes and peppers, onion and cod. Hard-boiled egg, bacon and fried cured meats complete this Christmas Eve dish.
In the Alpujarra, the same name — also azolimoje — leads to cold dressed cod with onion, dried pepper and olives. Orange appears in frequent variants without being required. One version comforts as festive broth; the other balances freshness, salt and olive oil.
