Salt cod and chorizo are popular features of both Portuguese and Spanish cuisines — often using the same ingredients but in very different ways. In this version, chickpeas take the place of the more usual potatoes. Bacalhau, traditionally codfish though other firm, non-oily fish can be used, is cured by dry-salting — an old and sustainable preservation method. Mostly associated with Portugal, it also appears in Spain (bacalao), southern France (morue salée), and Italy (baccalà).
Serves: 4 | Time: 45 minutes plus 24–48 hrs desalting in advance
Ingredients
- 1¾ lbs (800 g) desalted cod fish, cut into serving pieces
- 3–4 Tbsp olive oil
- 2 cans (14 oz / 400 g each) chickpeas, rinsed and drained
- 2 cups (60 g) thinly sliced onions
- 1 large red pepper, thinly sliced
- 1 large orange pepper, thinly sliced
- 4 garlic cloves, finely minced
- 1 small broccoli head, cut into small florets
- 1 cup (140 g) sliced Spanish chorizo
- 4 hard-boiled eggs, sliced, for garnish
- 4 Tbsp flat-leaf parsley, finely chopped, for garnish
Preparation
Poach the cod. Heat enough water to cover in a saucepan. Bring to a boil, add the fish, reduce the heat, and let it barely simmer for 10 minutes. Gently remove the fish with a slotted spoon and set aside on a plate. Taste for saltiness and keep warm.
Parboil the broccoli. Bring a separate saucepan of water to a boil. Add the broccoli and parboil for 3–5 minutes — it should remain al dente, as it will cook further later. Drain and set aside.
Cook the onions and peppers. While the cod is simmering, heat the olive oil in a large skillet over medium heat. Add the sliced onions, peppers, and garlic. Cook for about 10 minutes, until the onions are translucent. Transfer to a bowl and keep warm.
Cook the chorizo and chickpeas. In the same skillet, heat 1 tablespoon of oil over medium heat. Add the sliced chorizo and the drained chickpeas. Cook for 3–5 minutes, until the chickpeas are well coated with the chorizo fat and softened. If you prefer a saucier result, add a splash of stock or water. Transfer the chorizo and chickpeas to the bowl with the onion and pepper mixture, leaving any residual fat and bits in the skillet.
Chickpeas vs. potatoes. Traditional Portuguese bacalhau dishes often use potatoes. Chickpeas make a lighter, protein-rich alternative that pairs well with the bold flavors of the chorizo.
Pan-fry the cod. Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high. Add the salt cod and reduce the heat to medium. Pan-fry for about 5 minutes, until both sides are nicely browned and the fish is warmed through. Remove and keep warm.
Combine and finish. Return the onion and pepper mixture, chorizo, chickpeas, and broccoli to the skillet. Stir to combine, then lay the cod on top. Cover and allow the flavors to mingle over low heat for another 3–5 minutes. Taste for seasoning — bear in mind that the salt cod and the chorizo spiciness may be sufficient for the whole dish.
Serve. Arrange on warmed plates, garnish with the egg slices and chopped parsley. Drizzle with a little olive oil, if you like.
Notes
Desalting bacalhau. Desalting is absolutely necessary. How long you soak depends on the thickness of the cut and how dry it is. At minimum, soak for 24 hours — 48 hours is better — changing the water 2–3 times a day. Supermarkets in Portugal often sell bacalhau demolhado (already soaked and desalted), though it’s worth doing a test run first: simmer a small piece in barely simmering water for 10 minutes, let it cool, and taste. It should be mildly saline. Keep in mind that pan-frying or roasting can concentrate any residual salt and make the finished dish saltier than expected.
Substitutions. Bacalhau is traditionally codfish, but other firm, non-oily fish work well too.
