Bacalhau With Chickpeas: A Taste of Portugal

The aroma of salt cod, slowly simmering with onions and garlic, instantly transports me back to my grandmother’s kitchen in Lisbon. I remember standing on a stool, mesmerized as she transformed humble ingredients into a dish that was both comforting and bursting with flavor. The sharp tang of vinegar, the subtle heat of piri-piri, and the satisfying chew of chickpeas all mingled together in a symphony of textures and tastes that I’ve cherished ever since. This recipe, a slightly adapted version of her classic, is my way of sharing that cherished memory with you.

Recipe Overview

• Prep Time: 48 hours 30 minutes
• Cook Time: 30 minutes
• Total Time: 49 hours
• Servings: 4
• Yield: 4 servings
• Dietary Type: Dairy-Free

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 (Portuguese chili oil), or 1/4 teaspoon dried hot red pepper flakes (or more to taste)
• Salt and pepper to taste
• 10 kalamata olives, pitted and chopped
• 3 eggs, hard-boiled, shelled and quartered
• 1/3 cup parsley, chopped

Equipment Needed

• Large bowl or container
• Saucepan
• Heavy skillet

Instructions

1. Prepare the Bacalhau: This is the most crucial step and requires patience. Place the salt cod in a large bowl or container. Cover completely with cold water. Soak the fish for at least 24 hours, but preferably 48 hours, changing the water 3 to 4 times per day. This process removes the excess salt.

2. Poach the Cod: After soaking, drain the fish and rinse it well under cold water. Place the drained salt cod in a saucepan. Add enough fresh water to completely cover the fish.

3. First Boil & Taste Test: Bring the water to a boil over high heat. Once boiling, taste the water. If it is still too salty for your liking, drain the fish, add fresh water, and bring it to a boil again. This extra step ensures the final dish isn’t overly salty.

4. Simmer: Once the saltiness is acceptable, lower the heat to a simmer and cook for 20 minutes, or until the cod is cooked through and flakes easily.

5. Cool & Flake: Drain the cod and let it cool slightly until you can handle it. Remove any skin and bones from the cod, being careful to check for small bones. Separate the fish into coarse flakes.

6. Sauté the Onions: In a heavy skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they are golden and softened, about 10-15 minutes. This step is crucial for developing the sweet, savory base of the stew.

7. Combine Ingredients: Stir in the flaked Bacalhau and heat for about 2 minutes, allowing the flavors to meld. Be careful not to overcook the cod, as it can become dry.

8. Add the Chickpeas & Seasonings: Add the drained and rinsed chickpeas, chopped parsley, white wine vinegar, minced garlic, piri-piri (or red pepper flakes), salt, and pepper to the skillet.

9. Simmer & Warm Through: Cook for another 2 minutes, or until the mixture is completely warmed through and the flavors have combined. Taste and adjust seasonings as needed.

10. Garnish & Serve: Serve hot or at room temperature, garnished with the quartered hard-boiled eggs and chopped kalamata olives.

Expert Tips & Tricks

• Saltiness Control: The soaking time for the cod is crucial. Taste a small piece of the fish after the initial 24 hours and adjust the soaking time accordingly. Some cod is saltier than others.
• Olive Oil Quality: Use a good quality olive oil for the best flavor.
• Make-Ahead Tip: The Bacalhau can be prepared a day ahead and stored in the refrigerator. Simply reheat before adding the remaining ingredients.
• Egg Perfection: For perfectly cooked hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Immediately transfer to an ice bath to stop the cooking process and make them easier to peel.

Serving & Storage Suggestions

Serve the Bacalhau with Chickpeas hot or at room temperature. It makes a wonderful hearty luncheon or brunch dish. It pairs beautifully with a crusty bread for soaking up the flavorful sauce and a glass of Portuguese red wine, such as a Douro.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or olive oil if needed to prevent sticking. While freezing is possible, the texture of the cod and chickpeas may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	791 kcal	N/A
Calories from Fat	322 g	41%
Total Fat	35.8 g	55%
Saturated Fat	5.7 g	28%
Cholesterol	331 mg	110%
Sodium	8419.7 mg	350%
Total Carbohydrate	32.3 g	10%
Dietary Fiber	6 g	24%
Sugars	3.8 g	15%
Protein	81.9 g	163%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice Level: Adjust the amount of piri-piri or red pepper flakes to your desired level of heat.
• Vegetables: Add other vegetables, such as bell peppers, tomatoes, or potatoes, to the stew for added flavor and texture.
• Herbs: Experiment with different herbs, such as oregano or thyme, in addition to the parsley.
• Vinegar: If you don’t have white wine vinegar, you can substitute red wine vinegar or lemon juice.
• Fish: While authentic Bacalhau uses salt cod, you can substitute fresh cod in a pinch, though the flavor profile will be different. Adjust cooking times accordingly.
• Vegan Option: To make this recipe vegan, simply omit the hard-boiled eggs.

FAQs (Frequently Asked Questions)

Q: Why is it necessary to soak the salt cod for so long?
A: Soaking the salt cod for 24-48 hours is essential to remove the excess salt that is used to preserve the fish. This process prevents the final dish from being overwhelmingly salty.

Q: Can I use canned chickpeas instead of dried chickpeas?
A: Yes, canned chickpeas are a convenient option and work perfectly well in this recipe. Just make sure to drain and rinse them before adding them to the stew.

Q: What if I can’t find piri-piri?
A: If you can’t find piri-piri, you can easily substitute with red pepper flakes or your favorite hot sauce. Start with a small amount and add more to taste.

Q: Can I make this dish ahead of time?
A: Yes, this dish can be made ahead of time. The flavors actually meld together even more beautifully after a day or two in the refrigerator.

Q: How can I tell if the salt cod is cooked through?
A: The salt cod is cooked through when it flakes easily with a fork and is no longer translucent.

Final Thoughts

I hope this recipe allows you to experience the warmth and comfort of Portuguese cuisine. Don’t be intimidated by the preparation of the salt cod – the end result is well worth the effort! Feel free to adjust the seasonings and ingredients to your liking and share your own unique twist on this classic dish. Enjoy with good company and a bottle of vinho tinto! Bom apetite!