Salt Cod and Chickpea Salad, also known as “Bacalhau com Grão de Bico”, is a traditional Portuguese dish that combines the rich, salty taste of cod with the earthiness of chickpeas. This dish is surprisingly simple to prepare with a bit of thoughtful planning.
Servings: 4
Time: 45 minutes plus 24-48 hrs desalting in advance
Ingredients:
- 1 lb (450 g) salt cod
- 1 14 oz (400 g) can of chickpeas, drained and rinsed
- 2 Tbsp olive oil for sautéing
- 1/4 cup (25 g) red onion, finely chopped
- 1/2 medium-sized red bell pepper, sliced
- 1/2 medium-sized green bell pepper, sliced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (15 g) fresh parsley, chopped
- 1 cup (220 g) hearts of palm, sliced into rounds
- 2 hard-boiled eggs, sliced into wedges, for garnish
- salt and black pepper to taste
Bacalhau is a fish, traditionally codfish, that 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 and stoccafisso).
Desalting bacalhau is absolutely necessary. How long you soak depends on the thickness of the cut and how dry it is. In my opinion it is best to soak it for at least 24 hours, may be 48 hours, changing the water 2 – 3 times a day. Supermarkets in Portugal often sell “bacalhau demolhado”, the already-soaked and desalted bacalhau. However its best to do a testrun first. Cook a small piece of cod in barely simmering water for 10 minutes and then let it cool. It should be mildly saline. Keep in mind that pan frying or roasting bacalhau, might cause residual salt to concentrate and render a saltier taste to the finished dish.
Preparation:
Bring water to a boil in a saucepan large enough to hold the cod. Reduce water to a light simmer and cook fish for about 20 minutes or until it flakes easily. Remove from the pan and let it drain and cool in a sieve or colander.
In the meantime, heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add the onions, bell peppers and garlic. Sautée until onions and peppers are beginning to soften, about 3-5 minutes. Remove from the pan and set aside. Add the chickpeas to the saucepan and swirl them in the left over olive oil. Check the doneness of the chickpeas.
Once the cod is cool enough to handle, shred it and check for elusive bones. Place it in a large bowl. Add the chickpeas and red and green bell peppers to the cod.
In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, and chopped parsley to create the dressing.
Pour the dressing over the salt cod and chickpea mixture. Gently toss until all ingredients are well coated. Season the salad with salt and black pepper to taste. Remember that the salt cod is already salty, so adjust accordingly. Allow the salad to marinate in the refrigerator for at least 15 minutes to let the flavors meld.
Before serving, give the salad a final toss and garnish with chopped parsley, hearts of palm and eggs, if desired. Serve slightly cooled as an appetizer or a light main course.
