This new version of the classic winter stew was introduced during the Girona Gastronomic Forum. Instead of meat, the recipe features fresh fish from the Palamós Fish Market, including monkfish, conger eel, and the renowned Palamós Prawn.

Developed collaboratively by local chefs and fishing families, the dish replaces the traditional meatball with a stuffed squid. This initiative aims to preserve the maritime culinary traditions of the Baix Empordà region.

Chefs Roger Cama and Narcís Oliu led live cooking demonstrations at the forum. This presentation follows a promotional campaign started in December to establish the dish as a local gastronomic icon.