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

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

5 from 1 vote

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

Salada de bacalhau is a famous combination of salted cod, chickpeas, eggs, and potatoes. Bake in a casserole dish or serve as a salad!

Prep Time40 mins

Cook Time25 mins

Total Time1 hr 5 mins

Course: Main

Cuisine: Portuguese

Servings: servings

Calories: 95kcal

Author: Crystal DaCruz

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:

Follow steps 1-6 in the recipe, use fresh chopped onions instead of sautéing them.
Chill in the refrigerator for 3-4 hours prior to serving.
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