160 g of Lugrade Golden Bacalhau Loin flakes
1 L of bacalhau broth
500 g of peas
200 g of onion
25 g of garlic
100 g of leek
150 g of carrots
300 g of tomatoes
50 g of sweet paprika
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
30 g of fresh coriander
Olive oil to taste
Salt to taste
Roast the bell peppers in a baking tray with olive oil and salt for approximately 30 minutes at 200°C. Remove the skin and seeds, then set aside.
In a saucepan with olive oil, sauté the chopped onion, leek, and garlic. Add the tomatoes, bacalhau broth, and sweet paprika, and cook for 30 minutes.
Next, add the peas and the diced carrots, and cook for a further 10 minutes. Fold in the Golden Bacalhau Loin flakes.
Finish with chopped fresh coriander, diced roasted peppers, and adjust the seasoning to taste.
