Salad of Salt Cod and Chick-Peas- Salada de Bacalhau e Grao-de-Bico

By amaliana

The Food of Portugal- Jean Anderson
One of the more unusual ways in which the Portuguese prepare salt cod-and, I think, a singularly good one. It needs nothing more to accompany it than thick chunks of Portuguese bread, a crisp dry wine such as vinho verde, and maybe a desert of fresh pineapple slices.

Ingredients

• 1/2 pound dried salt cod(preferably te center portion)
• 1 1/2 cups dried chick-peas, washed and sorted
• 3 1/2 quarts water(about)
• 1 large yellow onion, peeled and chopped
• 1 large garlic clove, peeled and minced
• 3 hard-cooked eggs, shelled and coarsley chipped
• 1/3 cup coarsley chopped parsley( preferably the Italian flat-leaf variety)
• 1 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 5 tablespoons olive oil (about)
• 3 tablespoons cider vinegar(about)

Preparation

Step 1

Soak the salt cod in the refrigerator 24 hours in several changes of cold water. (Keep the bowl covered so that the whole refrigerator doesn't smell of fish.) Meanwhile, soak the chick-peas in 4 cups of the water for at least 12 hours.
Next day , place the chick-peas and their soaking water in a large heavy sauce-pan, add 2 additional cups of water, and bring to a simmer over moderate heat; adjust the heat so that the liquid bubbles gently, then cover, and simmer 1 to 1 1/4 hours until the peas are firm tender.Note: To reduce the risk of boil-over, keep the saucepan lid on askew. When the peas are almost done, drain the salt cod well, rins, and drain well again. Place in a heavy saucepan, add the remaining 2 quarts water, and bring to a simmer over moderate heat; lower the heat so that the water just trembles, cover the pan, and cook the cod. About 15 minutes or until it flakes at the touch of a fork. Drain the cod well and rinse, then free of bones and skin, flake, and place in a large heat-proof bowl.
Drain the chick-peas well and add to the bowl along with the onion, garlic, eggs, parsley, paprika, black pepper, and cayenne, and toss lightly to mix. Add the olive oil and vinegar and toss well again. Taste and add additional oil and vinegar, if needed. Cover and marinate several hours in the refrigerator. Taste once again before serving, and fine-tune the seasoning with. A little additional oil and vinegar, if needed.