Place the bacalao loins in a tray and cover them with the olive oil. Put the tray in the oven. Confit the cod at 150 ° C for 15 minutes.

The bacalao juices and the olive oil are used to make the garnish.

Roll the garlic cloves and sautée in the olive oil.

Then add the peeled broad beans and later the cooked beans. Add the tomatoes cut in halves.

Sauté everything and when it is cooked add the chopped mint.

Serve the bacalao loins placed on top of the broad beans stew.