Salt cod fish and Chorizo are popular features in the Portuguese and Spanish cuisine frequently using the same ingredients but in a different way. In this version, chickpeas play the sidekick instead of potatoes. Bacalhau, traditionally a codfish albeit other firm non-oily fish may be used, is cured by dry-salting it. It’s a very old and sustainable method to preserve fish. Mostly associated with the Portuguese cuisine it also has its place in Spain (bacalao), Southern France (morue salée) and Italy (baccalà).
Servings: 4
Time: 45 minutes
Ingredients:
- 1 3/4 lbs desalted cod fish, cut into serving pieces
- 3-4 Tbsp olive oil
- 2 cans (14 oz each) chickpeas, rinsed and drained
- 2 cups 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 sliced Spanish chorizo
- 4 hard boiled eggs, sliced for garnish
- 4 Tbsp flat-leaf (Italian) parsley, finely chopped for garnish
- 800 g desalted cod fish, cut into serving pieces
- 3-4 Tbsp olive oil
- 2 cans (400 g each) chickpeas, rinsed and drained
- 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
- 140 g sliced Spanish chorizo
- 4 hard boiled eggs, sliced for garnish
- 4 Tbsp flat-leaf (Italian) parsley, finely chopped for garnish
Salt Cod vs Stockfish
Salt cod (bacalhau) is using a long-lived preservation method of salting. Traditionally special varieties of cod were used but due to overfishing, other firm flesh non-oily fish often serve as substitutes such as haddock, pollack, hake and striped bass. The traditional salting process takes three weeks. The fish are placed in large crates, covered with salt and turned over every 4-5 days so that they can absorb all the salt and lose excess water. The salt content absorbed by the fish during salting must exceed 18%. Modern methods, eschewed by the the slow food movement, inject the fish with a salt solution.
Stockfish, on the other hand, is cod dried in the sun on special racks for three months. It seems that its name derives from the Norwegian stokkfisk or from the Dutch stokvis, meaning “stick fish” or “fish dried on sticks”. Stockfish and bacalhau are often confused, especially in Italy where the famous Baccalà alla Vicentina dish uses stoccafisso (stockfish).
Preparation:
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 from the water with a slotted spoon. Set aside on a plate. Taste for saltiness. Keep it warm. Add water to another saucepan. Bring to a boil and add the broccoli. Parboil broccoli for 3-5 minutes. Broccoli should remain “al dente”. It will cook further later on when added to the skillet with the remaining ingredients. Drain and set aside.
While codfish is simmering, heat olive oil to in skillet over medium heat. Add the sliced onions, peppers and garlic. Cook for about 10 minutes or until onions are translucent. Remove and place them in a bowl. Keep warm. Using the same skillet, heat 1 tablespoon oil over medium heat. Add the sliced chorizo and the drained chickpeas. Cook until chickpeas are well coated with the Chorizo fat and soft, about 3-5 minutes. Chickpeas absorb a lot of liquid. If you prefer it a bit more saucy, add some stock or water to it. Remove the chorizos and chickpeas to the onion and peppers bowl. Leave any residual chorizo fat and bits in the skillet. Add the remaining 2 tablespoons of oil and heat over medium-high heat. Add the salt cod and reduce the heat to medium. Pan-fry codfish until top and bottom sides are nicely browned and it is warmed through, about 5 minutes. Remove fish to a plate and keep it warm. Return the onion/pepper mix, chorizo, chickpeas and broccoli to the skillet. Give it a stir and place cod fish on top. Cover skillet and allow flavors to mingle over low heat for another 3-5 minutes. Taste for seasoning. Be watchful though, the salt and chorizo spiciness maybe sufficient as seasoning for the whole dish. Arrange on warmed plates, garnish with egg slices and the parsley. Drizzle with some olive oil, if you like.
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