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    Crumb-Snatched » Recipes

    Published: Jun 7, 2020 · Modified: Jan 11, 2025 by Crystal DaCruz This post may contain affiliate links.

    Bacalhau (Salted Cod) with Chickpeas – (Bacalhau com grão de bico)

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    If you grew up in a Cape Verdean or Portuguese-speaking culture, you know that bacalhau and grão de bico are foods that just feel like home. This famous combination of salted cod, canned chickpeas, eggs, olives, and potatoes can be served 2 ways – baked in a casserole dish, or tossed in vinegar, olive oil and served as a fresh salada. It’s not heavy like bacalhau com natas, but just as delicious and satisfying!

    The funny thing about island cultures is that you’re expected to know how to cook, but no one ever slows down to teach you. You either watch and learn, or face a future of fast food and figuring it out the hard way. Don’t worry, If I could learn this dish back then, so can you.

    salted cod with chickpeas in a white oval baking dish topped with sliced eggs and potatoes, olives and onions. 2 glasses of wine and a white linen appear in the background.

    Why You’ll Love This Recipe

    This dish is all about versatility. It’s traditionally baked in the oven like a casserole, but you can also prepare it like a salad by tossing it in olive oil, vinegar and dressing it with lots of fresh parsley. The flavors are simple and satisfying, and the leftovers are just as good the next day!

    What is salted cod and where can I buy it?

    Salted cod, or bacalhau in Portuguese, is said to have roots in the Viking tradition of preserving fish by drying and salting it. Over time, the Portuguese adopted it into their cuisine, making bacalhau their national food. During the slave trade, salted cod was transported to  Africa and The Caribbean, where it became an important ingredient in many of our traditional dishes.

    If you live in the United States, you might have to look for salted cod in a few different places. You’ll probably have the best luck finding it in Portuguese, Caribbean, or Nigerian markets. If you don’t live close to any of these communities, you can certainly order it online. It should be marked salted cod, depending on where you go. You may see it labeled as bacalao (in Spanish), bacalhau (in Portuguese),  saltfish or even stockfish.

    Ingredients and substitutions

    Here are the basic ingredients – for the full list with measurements, refer to the recipe card at the bottom of the post.

    • 2 pounds dried, salted cod: Find quality, boneless fillets without skin if you can. They’re usually found in the refrigerated seafood section in plastic bags. If you’re shopping at a local market, ask someone to help you locate it.
    • 3 x 15.5-ounce cans of chickpeas: Although my elders swear by using dried chickpeas, I prefer canned because they’re more convenient. If you do use dried chickpeas, you’ll need to soak them over night and cook them first. 
    • 2 pounds waxy, yellow potatoes – I prefer yellow potatoes like Yukon Gold because they keep their shape better than starchy potatoes like russets.
    • 2 or 3 whole eggs for hard-boiling
    • Herbs and seasonings:  fresh garlic, dried bay leaves,  1 large yellow onion, fresh parsley, and salt and pepper to taste.
    • Olive oil and white vinegar: Portuguese olive oil is recommended for this dish because of it’s unique flavor, otherwise any quality extra-virgin olive oil works.  

    Step-by-step directions

    recipe step photos showing salted cod (bacalhau) soaked (left) and parboiled (right).

    Step 1: Rinse and soak the salted cod

    Rinse the fish thoroughly before placing it in a large container of cold water. Cover and place in the refrigerator for 12-24 hours.  Change the water 3-4 times throughout the process, making sure to rinse the fish with each water change.

    Step 2: Parboil the cod

    Fill a large pot with water and add the sliced garlic, bay leaves, and 2 tablespoons of olive oil. Bring the water to a full boil, then turn the flame off. Add the salted cod, cover the pot with a lid, and let sit for 15 minutes.

    parboiled salted cod in glass bowl (left) and flaked on the right.

    Step 3: Flake the fish

    Drain the water and transfer the cod to a dish to cool. Once it’s cool, use your fingers to break the fish into flakes and set aside.

    Eggs and potatoes boiling in a pan on the stove (left). Boiled eggs in an ice bath (right).

    Step 4: Boil the eggs and potatoes

    Place the potatoes in a large pan and cover them with water. Add 2 tablespoons of salt and bring to a boil. Once boiling, gently lower the eggs into the pan. Boil the potatoes for 8-10 minutes, until they’re fork-tender but still firm (they’ll be done a bit sooner than the eggs). Remove the potatoes, then continue boiling the eggs for another 2-4 minutes until they’re fully cooked.

    Tip: After draining the potatoes, keep them covered in plastic wrap until you’re ready to assemble the dish. This keeps them from looking dull and dry.

    Step 5: Cool and slice the eggs

    Transfer the boiled eggs to an ice bath and let sit for 15 minutes. Peel and cut the eggs into ¼″ slices, then set them aside.

    Sautéed onions, chickpeas, bacalhau in a deep pan on the stove.

    Step 6: Sauté onions, cod and chickpeas

    In a deep skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the sliced onions and crushed garlic, sautéing until the onions are soft and fragrant (or slightly brown). Add the flaked cod and chickpeas, sauté for 5 minutes. Season with salt (if needed) and pepper to taste. 

    assembling salted cod and chickpeas topped with onions, potatoes, olives and onions in a white baking dish.

    Step 7: Assemble and bake in the oven

    Preheat your oven to 350° fahrenheit. Transfer half of the sautéed cod, chickpeas and onions to a large baking dish. Layer with sliced potatoes and eggs, then top with the remaining cod, chickpeas and onions. Arrange the remaining sliced eggs, and potatoes on top and a few olives. Cover with foil and bake for 25-30 minutes.

    Step 8: Garnish and serve:

    Garnish with fresh parsley (optional) and serve with plenty of olive oil and vinegar on the side.

    Salada de grão do bico featuring salted cod with chickpeas in a white oval baking dish topped with sliced eggs and potatoes, olives and onions. 2 glasses of wine and a white linen appear in the background.

    Tips and Tricks

    • Soaking the cod to remove the salt is not optional. For 2 pounds of salted cod, an overnight soak works for me, but it can vary depending on the amount of fish and water, and the amount of salt used during the curing process.
    • Experiment with different brands of salted cod to find what you like. Some brands are saltier and will require more or less soaking than others. Unfortunately, quality also varies by brand. 
    • Try different soaking times. You don’t want the fish to lose all of flavor during the soaking process, and soaking time will depend on how salty the fish is, and how much water you use. If you make this dish on the regular, you might want to test different-sized containers and soak times.
    • Boiling the eggs and potatoes at the same time can be more efficient and cuts down on the number of pots to clean. If you prefer to boil them separately, go for it!
    • Boiling the potatoes before slicing them: I personally don’t do this, but I have an aunt who swears by boiling the potatoes whole to keep them from breaking when you drain them. If you decide to do this, make sure the potatoes are parboiled but still firm enough to be sliced.

    Salada de grão do bico featuring bacalhau (salted cod) with chickpeas, garnished with fresh green parsley in a white baking dish.

    Serving Suggestions

    You can serve this dish two ways:

    1. The traditional way (baked): Served with Portuguese olive oil and vinegar on the side, this is how I’ve always eaten it. It makes a filling and satisfying dinner!
    2. As a salad (salada de grão de bico): A bit unconventional by Cape Verdean standards, but it does make a fresh and satisfying lunch in the summer!  The salted cod still needs to be cooked, so you’ll need to follow steps 1-6 in the recipe. You can use chopped fresh onions instead of sautéing them, and instead of baking, you’ll want to serve the dish chilled. Toss with olive oil, vinegar, and plenty of fresh parsley right before serving. 

    Bacalhau Variations

    Bacalhau à Gomes de Sá is another version of bacalhau that’s very similar to this dish – without the chickpeas. It’s the same concept and  main ingredients—salted cod, potatoes, onions, and olives. Because there are no chickpeas, the flavor of the fish really stands out. It’s a lighter meal and is served with white rice on the side.

    Recipe FAQ’s

    Do I have to cook salted cod?

    Yes, salted cod needs to be cooked so that it develops the proper texture and flavor. Soaking only removes the excess salt, it doesn’t make the fish tender or safe to eat on its own.

    Is there a quicker way to make this dish?

    Salted cod needs to be soaked overnight at minimum, to remove the excess salt. Some people use fresh cod as a shortcut, but it has a much higher water content and lacks the distinct flavor of salted cod. If you choose fresh, you’ll need to season it well, sauté it longer, and drain the liquid thoroughly before adding onions and other ingredients.

    How long can salted cod be stored in the refrigerator?

    Depending on how much fish you’re making, it can be soaked in the refrigerator anywhere from 12 to 48 hours. Once cooked, it should be eaten within 2-3 days..

    How do I heat up leftovers?

    Leftovers can be heated in the oven (cover it in foil, so the fish doesn’t dry out), in the microwave for 30 seconds at a time, or on the stove using a steamer.

    What else is salted cod used for?

    Salted cod is a staple in many cultures. In Portuguese-speaking countries, it’s prepared endless ways, but most famously as bacalhau à Brás and bacalhau à Gomes de Sá. In the Caribbean, it’s central to dishes like ackee and saltfish in Jamaica, bacalaitos (cod fritters) in Puerto Rico, and bacalao guisado (called bacalao a la Vizcaina in Cuba). In Nigeria, where it’s known as stockfish, salted cod is prepared in a number of ways, like in Egusi and other stews.

    You may also like:

     

    • Bacalhau com natas (Portuguese salted cod with cream sauce)
    • Close up of golden flaky Cape Verdean pastel that has been bitten to show flaky seasoned tuna on the inside.
      Cape Verdean Pastel Recipe – Pastel de Atum
    • tuna filled rissois - creamy center shown
      Tuna Rissois (Rissois de atum)
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      Canja – Cape Verdean Chicken Soup Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!

    Bacalhau (salted cod) with chickpeas in a white dish.

    Bacalhau (Salted Cod) with Chickpeas – Salada de Grão de Bico

    Crystal DaCruz
    Salada de bacalhau is a famous combination of salted cod, chickpeas, eggs, and potatoes. Bake in a casserole dish or serve as a salad!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 25 mins
    Total Time 1 hr 5 mins
    Course Main
    Cuisine Portuguese
    Servings 4 servings
    Calories 95 kcal

    Ingredients
      

    For preparing the fish

    • 2 pounds boned salted cod fillets
    • 2 bay leaves
    • 3 whole cloves of garlic sliced in half, lengthwise
    • 2 tablespoons olive oil high quality, extra-virgin

    For assembling the dish:

    • 2 pounds yellow potatoes peeled and cut into ¼" slices
    • 3 large eggs
    • 1 medium-sized, yellow onion sliced thin
    • 1 tablespoon minced garlic
    • 3 cans chickpeas 15.5 ounces each, drained and rinsed
    • ½ teaspoon black pepper
    • Portuguese black olives or substitute Kalamata olives
    • fresh parsley to garnish
    • white vinegar for drizzling
    • olive oil high quality, extra-virgin

    Instructions
     

    • Rinse and soak the cod: Rinse the fish thoroughly and place it in a large container of cold water. Cover and place in the refrigerator for 12-24 hours.  Change the water 3-4 times throughout the soakingprocess. Be sure to rinse the fish each time you change the water.
    • Parboil the cod: Fill a large pot with water and add the sliced garlic, bay leaves, and 2 tablespoons of olive oil. Bring the water to a full boil, then turn the flame off. Add the cod, cover the pot with a lid, and let sit for 15 minutes.
    • Flake the fish: Drain the water and transfer the cod to a dish to cool. Once cooled, use your fingers to break the fish into flakes and set aside.
    • Boil the eggs and potatoes: Place the potatoes in a large pan and cover them with water. Add 2 tablespoons of salt and bring to a boil. Once boiling, gently lower the eggs into the pan. Boil the potatoes for 8-10 minutes, until they’re fork-tender but still firm (they’ll be done a bit sooner than the eggs). Remove the potatoes, then continue boiling the eggs for another 2-4 minutes until they’re fully cooked.
    • Cool and slice the eggs: Transfer the boiled eggs to an ice bath and let them sit for 15 minutes. Peel and slice the eggs, then set them aside.
    • Sauté onions, cod and chickpeas: In a deep skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the sliced onions and crushed garlic, sautéing until the onions are soft and fragrant. Add the flaked cod and chickpeas, tossing for 5 minutes.
    • Assemble and bake: Preheat your oven to 350° fahrenheit. Transfer half of the cod, chickpeas, and onions to a large casserole or baking dish. Layer with sliced potatoes and eggs, then top with the remaining cod, chickpeas, and onions. Arrange the remaining eggs and potatoes, and a few olives on top. Cover with foil and bake for 25-30 minutes.
    • Garnish and serve: Garnish with olives and fresh parsley (optional). Serve with plenty of olive oil and vinegar on the side.

    Notes

    Salad instructions:
    1. Follow steps 1-6 in the recipe, use fresh chopped onions instead of sautéing them.
    2. Chill in the refrigerator for 3-4 hours prior to serving.
    3. Toss with olive oil, vinegar, and plenty of fresh parsley.
    Other tips:
    • Soaking time is based on weight –  soak longer if you’re doubling the recipe.
    • After you’ve drained the potatoes, keep them covered in plastic wrap until you’re ready to assemble the dish. This keeps them from looking dull and dry.
    • Storing and reheating instructions: store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated in a steamer on the stove or covered in the oven. If using a microwave, reheat for 3o seconds at a time, until hot.
     

    Nutrition

    Calories: 95kcalCarbohydrates: 0.5gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 82mgSodium: 307mgPotassium: 35mgFiber: 0.1gSugar: 0.1gVitamin A: 123IUVitamin C: 0.02mgCalcium: 14mgIron: 0.5mg
    Tried this Recipe?Let us know how it was!

     

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    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Marta says

      December 11, 2020 at 9:20 pm

      The African influences on Caribbean cuisine is so amazing! We grew up eating a very similar version of this dish. Our Puerto Rican families are still enjoying it and I am passing this love for our foods to my young ones. Thank you for sharing!

       
      Reply
      • Crystal says

        December 14, 2020 at 5:19 pm

        I had a feeling there might be a Puerto Rican equivalent to this dish, or at least one that’s very similar! I love how our cuisines are so similar!

         
        Reply
    2. Robin says

      December 12, 2020 at 12:28 am

      I truly love learning these new devine recipes! I can’t wait to make this for dinner soon.

       
      Reply
      • Crystal says

        December 14, 2020 at 5:20 pm

        Hi Robin! I love sharing my culture with you and I can’t wait to hear how you like it!

         
        Reply
    3. Britney says

      December 12, 2020 at 8:27 am

      This dish was amazing! The cod with the garlic and onions and chickpeas – wooo so much flavor!! We will be making this again tonight!

       
      Reply
    4. Taneisha says

      December 13, 2020 at 6:08 pm

      I love salted cod and I was so glad I found this recipe, it’s delicious and easy to bring together! Definitely going to be added into the rotation of meals! Thanks so much!!

       
      Reply
      • Crystal says

        December 14, 2020 at 5:22 pm

        Taneisha, I’m so happy you enjoyed it! Thank you for you for leaving a comment!

         
        Reply
    5. Taneisha says

      December 13, 2020 at 6:08 pm

      I love salted cod and I was so glad I found this recipe, it’s delicious and easy to bring together! Definitely going to be added into the rotation of meals! Thanks so much!!

       
      Reply
    6. Capri says

      December 14, 2020 at 4:54 pm

      This was my first time trying Bacalhau e Grão de Bico and I am blown away! The flavors were great! Thanks for the step-by-step instructions! It helped a ton when making this!

       
      Reply
      • Crystal says

        December 14, 2020 at 5:23 pm

        Hi Capri! I’m so glad you liked it. I get excited every time I make this dish! Thank you for sharing your experience!

         
        Reply
    7. Chenée Lewis says

      December 14, 2020 at 5:15 pm

      Your recipes have opened me up to so many new flavors and dishes! This one was so simple thanks to your easy instructions, and was a delicious weeknight dinner!

       
      Reply
      • Crystal says

        December 14, 2020 at 5:24 pm

        Hey! Thank you for sharing! I’m so happy to hear that the instructions were easy to follow! There are many steps with this dish so it was stressful to write! I’m glad you liked it!

         
        Reply
    8. Jazz says

      December 16, 2020 at 1:40 pm

      This was such a filling dish and tasted delicious. Thanks for putting the recipe on my radar–I had never heard of it before!

       
      Reply
    9. Jess says

      September 02, 2021 at 5:22 pm

      Thank you so much for this! I miss eating this from my childhood and it’s so much easier to follow a recipe than go off of memory. It’s hard to explain to people how this is more of a distinctly Cape Verdean way to eat bacalhau – which is why I’m so appreciative that you post these recipes to make it easy for those of us who crave nostalgia or those who want to explore a different cuisine.

       
      Reply
    10. Marissa says

      April 28, 2022 at 8:47 pm

      Hi,
      Could you try making this with the can of imported tuna?

       
      Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

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      Traditional Shrimp Mozambique
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    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

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