“Pochas” are a variety of fresh beans from the Navarra vegetable garden that you should never miss trying if you like beans; they will win your heart.

The day before, roast and then desalt the codfish.
Peel, wash, and chop the vegetables into medium-sized pieces: carrot, onion, leek, and codfish bones. Sauté in olive oil until the vegetables are softened, add a bit of pepper, and do not add salt. Add 1.5 liters of water and simmer for at least 35 minutes. Strain the broth at the last minute.
Cook the “pochas” in the vegetable and cod broth, along with a bay leaf, cloves, and black peppercorns. Let it simmer for a few minutes and add the remains (skins, bones) of the codfish. Cook until everything is tender.
Finely chop 3 or 4 garlic cloves. Fry them in a bit of olive oil. Reduce the heat and add a heaping teaspoon of paprika, stirring carefully to avoid burning the paprika, just allowing it to dissolve. Remove from heat and add the finely chopped parsley.