600 g Lugrade bacalao cheeks;
2 onions
2 garlic cloves
100 ml olive oil
Bay leaves
300 g ripe tomatoes
50 g mustard
1 chilli pepper
Salt
Pepper
Bring the bacalao cheeks to a boil, without adding salt, for 30 minutes until they are well cooked.
Put the onion, the garlic, the olive oil and the bay leaves in a pan. Let it sauté.
When the onion and the garlic begin to brown add the ripe tomatoes, the mustard and the chilli pepper. Let it cook for a few minutes. Add the bacalao cheeks and the mustard.
Season to taste and serve immediately.
