Bacalhau (Salt Cod) With Chickpeas
- Reviews 3
Ready In: 48 hrs 30 mins
Serves: 4
Ingredients
- 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
- 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.
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