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What You Need:
(To Serve: 6)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.)
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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.)
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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.
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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.
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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.
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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.
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