Zutaten für Bacalhau Salt Cod With Chickpeas
- 1 pound salt cod, pre-soaked
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 cloves garlic, minced
- 2 tablespoons white wine vinegar
- 1 teaspoon piri-piri chili oil (or 1/4 teaspoon red pepper flakes)
- salt & fresh ground black pepper, to taste
- 1/4 cup pitted Kalamata olives
- 2 hard-boiled eggs, sliced
- 1/4 cup fresh parsley, chopped
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Zubereitung von Bacalhau Salt Cod With Chickpeas
- **Prepare the Bacalhau:** Place 1 pound of salt cod in a large bowl and cover with cold water. Soak for at least 24 hours, preferably 48 hours, changing the water 3-4 times daily.
- **Rinse and Cook the Cod:** Drain the soaked cod, rinse thoroughly, and place in a saucepan with enough fresh water to cover. Bring to a boil.
- **Check for Saltiness:** Taste the water. If too salty, drain the cod, add fresh water, and bring to a boil again.
- **Simmer the Cod:** Reduce heat to low and simmer gently for 20 minutes.
- **Cool and Flake:** Drain the cod and let cool completely. Remove skin and bones, then flake the cod into coarse pieces.
- **Sauté the Aromatics:** In a large, heavy skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 1 medium onion, finely chopped, and cook until golden brown (about 5-7 minutes).
- **Add the Bacalhau:** Stir in the flaked bacalhau and cook for 2 minutes.
- **Combine Ingredients:** Add 1 (15-ounce) can chickpeas (drained and rinsed), 1/4 cup chopped fresh parsley, 2 tablespoons white wine vinegar, 2 cloves garlic (minced), 1 teaspoon piri-piri chili oil (or 1/4 teaspoon red pepper flakes), salt and pepper to taste.
- **Simmer the Stew:** Cook for another 2 minutes, or until heated through.
- **Garnish and Serve:** Garnish with 2 hard-boiled eggs, sliced, and 1/4 cup pitted Kalamata olives. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
350 g
Sugar
15g
Fat
28g
Carbs
10g
