First make the stock. Break the bones into manageable pieces and put everything into a large pan along with 1.5 litres of water. Bring to the boil and skim off any scum that rises to the surface. Simmer for 20–25 minutes. Strain and the stock is ready to use, or when cool it can be refrigerated or frozen.
To make the picada, fry the bread in the oil, remove it and lightly brown t