In a casserole, start by confiting the bacalao loins in olive oil.

Peel all the vegetables and cut them into pieces. Put the scarlet prawn heads and the vegetables in a pan. Sauté everything in the olive oil used to confit the bacalao.

Cool the sauté with the brandy and set fire to it with a lighter (this process is called flaming).

After reducing the alcohol fill with water and cook over low heat.

After two and a half hours mash the broth and strain. Reduce it to half the volume again.

Serve the bacalao loin with the reduced stock and at the time of serving sauté the squids quickly in a pan and add them to the bacalao.

Garnish with the peppers chopped in small brunoise (small cubes) and make a thin toast with the brioche bread.

Add the citronella.