Remove the skin and bones from the bacalao loins and use some aromatics to make the broth.

Place the bacalao on a baking tray covered in olive oil and cover it.

In a pan, combine the olive oil, the garlic, the chopped mushrooms and the rosemary. Let it cook for 5 minutes.

Add the bread previously moistened in bacalao broth and the coriander. Season with salt and pepper. 

Heat the oven to 165ºC. Once hot, place the bacalao tray and cook for 6 minutes.

Place the açorda (bread soup) on a plate, then the fresh spinach leaves and the bacalao and drizzle generously with the olive oil that resulted from cooking the bacalao.

Tip: you can replace the “míscaros” mushrooms with other seasonal mushrooms.