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  Added: Nov 02, 2006  •  Visited (793)  •  Print version Print this recipe (82)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Salt Cod With Chick - Peas, Hard - Cooked Eggs And Black Olives
(Meia Desfeita De Bacalhau)
What You Need:
  • 1½ pounds salt cod
  • ½ cup dried chick-peas (garbanzos), or substitute ¾ cup canned chickpeas
  • ¾ cup olive oil
  • 3 large onions, peeled and cut crosswise into 1/8 inch slices
  • 1 cup finely chopped parsley
  • ½ cup white wine vinegar
  • 1 teaspoon finely chopped garlic
  • ¼ teaspoon crushed dried hot red pepper
  • 1 teaspoon salt
  • 4 hard-cooked eggs, sliced crosswise into ½-inch-thick rounds
  • 18 pitted black olives
  • 4 to 6 parsley sprigs

  • How To Cook:
    1. Starting a day ahead, place the cod in a glass, enameled or stainless-steel pan or bowl, cover it with cold water and soak for at least 12 hours, changing the water 3 or 4 times.

    2. Wash the chick-peas in a sieve under cold running water, then place them in a heavy 2- to 3-quart saucepan and add enough cold water to cover them by 2 inches. Soak at room temperature for at least 12 hours.

    3. Bring the chick-peas to a boil over high heat, reduce the heat to low and simmer partially covered for about 2 to 2½ hours, or until the peas are tender but still intact.

    4. Replenish the liquid with boiling water from time to time if necessary. (Canned chick-peas need only be drained and rinsed under cold running water.)

    5. Drain the cod, rinse under cold running water, place it in a saucepan and add enough fresh water to cover the fish by 1 inch. Bring to a boil over high heat. (Taste the water. If it seems excessively salty, drain, cover with fresh water, and bring to a boil again.)

    6. Reduce the heat to low and simmer uncovered for about 20 minutes, or until the fish flakes easily when prodded gently with a fork. Drain thoroughly. With a small knife, remove and discard any skin and bones and separate the fish into coarse flakes. Set aside.

    7. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Add the onions. Stirring frequently, cook them for 5 to 8 minutes, or until lightly brown. Stir in the cod and cook for 2 minutes longer.

    8. Then add the thoroughly drained chick-peas, chopped parsley, vinegar, garlic, red pepper and salt. Cook for 1 or 2 minutes, gently stir in the sliced eggs and continue to cook until the eggs are heated through.

    9. Taste for seasoning and transfer the mixture to a large heated platter. Scatter the olives over the cod, arrange the parsley sprigs around the platter, and serve at once, accompanied by cruets of olive oil and vinegar.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Fish » Cod
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Vegetables » Olives
    Dish » Appetizers

     





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