Portuguese Bacalhau com grão - Cod with Chickpeas and Egg
A lukewarm salad that counts as a hot main: cod, chickpeas, egg, raw onion, plenty of parsley, olive oil and vinegar. Fresh cod stands in for the salted kind here, which cuts roughly two thirds of the salt.
- 35 minutes plus Einweich- und Kochzeit der Kichererbsen
- 4 servings
- Main course
- pescatarian
- gluten-free
- nut-free
- lactose-free
- high in protein
- high in fibre
- heart-healthy
- rich in iron
Ingredients
- 500 g Cod (fresh fillet instead of salt cod)
- 200 g Chickpeas (weighed dry, soaked overnight)
- 110 g Eggs (two, hard-boiled and quartered)
- 100 g Red onion (raw, in wafer-thin rings)
- 45 g Olive oil (extra virgin)
- 30 g Parsley (flat-leaf, roughly chopped, generously)
- 25 g Red wine vinegar
- 12 g Garlic
- 4 g Salt
Instructions
- Soak the chickpeas overnight and simmer in fresh unsalted water for 70 to 90 minutes until soft.
- Steep the onion rings in the red wine vinegar for ten minutes - they lose their bite and turn pink.
- Hard-boil the eggs, cool them and cut into quarters.
- Lower the cod into barely simmering water, turn off the heat and let it stand for eight to ten minutes until it flakes. Do not boil it, or it dries out and falls apart.
- Break the fish into large pieces and combine with the warm chickpeas, the garlic, the parsley, the onions with their vinegar and the olive oil.
- Season with salt, arrange the eggs on top and serve lukewarm.
Warum die Kichererbsen warm angemacht werden
Warm pulses soak up dressing like a sponge; cold ones let it run off. The starch has not yet recrystallised and the skin is still permeable. That is why every good pulse salad is dressed warm and only then allowed to cool.
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