Bacalhau (salt Cod) With Chickpeas

Total Time: 48 hrs 30 mins Preparation Time: 30 mins Cook Time: 48 hrs

Ingredients

• Servings: 4
• 1 lb salt cod fish
• 2 cups onions, thinly sliced
• 1/2 cup olive oil
• 1 (14 ounce) can chickpeas, drained and rinsed
• 2 garlic cloves, minced
• 1/3 cup wine vinegar
• 1/2 teaspoon piri-piri
• salt and pepper
• 10 kalamata olives, pitted and chopped
• 3 eggs, hard-boiled, shelled and quartered
• 1/3 cup parsley, chopped

Recipe

• 1 prepare bacalhau.
• 2 soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
• 3 drain the fish, rinse well and place in a saucepan with enough water to cover.
• 4 bring to a boil.
• 5 taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
• 6 lower the heat and simmer for 20 minutes.
• 7 drain and let cool.
• 8 remove any skin and bones and separate the fish into coarse flakes.
• 9 prepare the stew.
• 10 in a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
• 11 stir in the bacalhau and heat for two minutes.
• 12 add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
• 13 serve garnished with the hard boiled eggs and olives.