Bacalhau With Chick Peas

By amaliana

What's Cooking in Portugal: The Portuguese Cookbook
Saul Kreig

Ingredients

• 2 pounds dried, salted cod
• 1 cup canned chick peas, drained
• 3/4 cup olive oil
• 2 cups onions, sliced
• 1 cup parsley, finely chopped
• 1/2 cup dry white vermouth
• 2 cloves garlic, finely chopped
• 1/2 teaspoon piri-piri
• 1 teaspoon salt
• 4 hard-boiled eggs, sliced
• 6 sprigs parsley, for garnish
• 1 cup pitted black olives, for garnish

Preparation

Step 1

Bacalhau must be soaked for a minimum of 24 hours in order to remove the salt. Be sure to change the water several times during the soaking, to reduce the quantity of salt in the fish.
Cover the fish with boiling water and boil for about 5 minutes. Remove the fish and discard the water. Rinse the pot, add the fish, fill with boiling water, and boil again to reduce the remaining salt. Cook for an additional 5 minutes. Remove the skin and bones and set the fish aside. Rinse the chick peas under cold running water and drain them. In a large skillet(12-inh diameter is good for ths dish), heat the oil until it simmers and add the sliced onions. Cook until golden brown. Stir in the cod and simmer for 2 minutes. Add the chick peas, parsley, vermouth, garlic, piri-piri, and salt; cook for an additional 2 minutes. Add the sliced eggs and cook for 2 minutes longer, stirring very gently. Empty the contents of skillet onto heated platter. Garnish with the parsley sprigs and the pitted olives. Serve hot.