Shred the uncooked bacalao. Place in a pot the fishbone and the bacalao skin. In the same pot add the chopped garlic and the sliced onion. Cook a bacalao broth. Add the wild mint and let it boil for two hours.

When it’s ready, strain the broth and discard the fishbone and the bacalao skin. Use this broth to cook the rice. Add the shredded bacalao and let it cook.

Bring the quail egg yolks to boil.

Cut the courgette peel and the carrot into very small cubes.

Serve this dish decorated with a bouquet of wild mint and with these small cubes of carrot and courgette.