Recipe by Chef Kate
A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.
Top Review by Mia #3
This is a savoury dish, you can serve it hot in the winter, and serve it cold in the summer time. Have as a salad, I sometimes use blackeye peas as a substitute, it also goes very well and you can serve it the same way. Just wonderful in the summer, makes a lovely salad. Thanks Kate for posting.
- 1 lb salt cod fish
- 2 cups onions, thinly sliced
- 1⁄2 cup olive oil
- 1 (14 ounce) can chickpeas, drained and rinsed
- 2 garlic cloves, minced
- 1⁄3 cup white wine vinegar
- 1⁄2 teaspoon piri-piri
- salt and pepper
- 10 kalamata olives, pitted and chopped
- 3 eggs, hard-boiled, shelled and quartered
- 1⁄3 cup parsley, chopped
Directions See How It's Made
- Prepare Bacalhau.
- Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
- Drain the fish, rinse well and place in a saucepan with enough water to cover.
- Bring to a boil.
- Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
- Lower the heat and simmer for 20 minutes.
- Drain and let cool.
- Remove any skin and bones and separate the fish into coarse flakes.
- Prepare the stew.
- In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
- Stir in the Bacalhau and heat for two minutes.
- Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
- Serve garnished with the hard boiled eggs and olives.