Bacalhau with Chick Peas

By amaliana

Portuguese Cooking - The Authentic and Robust Cuisine of Portugal

Ingredients

• 1 pound bacalhau
• 1/2 cup olive oil
• 2 cups thinly sliced onion
• 1 14- ounce can of chick peas, drained
• 3 large sprigs parsley, chopped
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon piri- piri or 1/4 teaspoon dried red hot pepper flakes
• Salt and pepper to taste
• 3 hard-boiled eggs, shelled and quartered
• 10 Calimata olives, pitted and sliced

Details

Servings 6

Preparation

Step 1

Prepare bacalhau as below:
Soak fish in water for at least 24 and preferably 48 hours, changing the water 3 to 4 times each day. Drain the bacalhau , rinse well, and place in a saucepan with enough water, to cover. Bring to a boil. If the water is too salty, drain, add more fresh water and bring to boil again. Lower the heat and simmer for 20 minutes. Drain. When cool, remove any skin or bones, and separate the fish into coarse flakes. Continue from this point with any recipe.
In a heavy skillet, heat the olive oil and cook the onion slowly until golden. Stir in the bacalhau and heat for 2 minutes.
Then add the chick peas, parsley, vinegar, garlic
Piri-piri, salt, and pepper. Cook for 2 minutes, add the quartered eggs and olives.
Serve hot or room temperature.