Salted Cod and Chick Pea Salad/Salada de Grão com Bacalhau

  • 250 gm chick peas
  • 2 salted cod steaks
  • 1 onion with cloves
  • 2 cloves of garlic
  • 2 bay leaves (laurel bay leaf)
  • 2 red pepper
  • 2 tsp cumin seeds
  • 1 tbsp Sherry vinegar
  • 4 tbsp olive oil
  • Large bunch of parsley

  1. Soak the cod in cold water for 2-3 days (depending on the thickness of the pieces) changing water twice a day. 
  2. In the last day add the chick peas to the water to soak overnight.
  3. Boil in fresh water (with a little more salt) with a “cloved onion” (a peeled onion with cloves stuck into the body) and bay leaves. 
  4. Take off the heat when chick peas are cooked (these take about 45 minutes and should be soft while keeping their shape).
  5. Boil the cod for about 5 minutes (the middle should be practically raw) in the same water as the chick peas and put aside.
  6. Make the dressing in a pestle and mortar. Smashing the garlic cloves with some sea salt, add cumin seeds and crush, then add the olive oil.
  7. Shred the cod into small pieces and mix with the drained chick peas, red pepper and roughly chopped parsley. 
  8. Toss in the dressing and serve.