This is a perfect dish to make when you have leftover bacalhau. It’s simple to make and requires no cooking! Serve with a simple fresh tomato salad, crusty bread and a glass of Vinho Verde, or any dry white wine for a perfect taste of Portugal!
8 oz. cooked bacalhau (flaked)
1 32 oz can cooked chick peas
1/2 small onion (finely chopped)
1 clove garlic (very finely minced)
1/4 cup olive oil
1/4 cup white wine vinegar
crushed black pepper
2 hard boiled eggs cut into quarters (optional)
If you buy salted cod prepare the fish by soaking in a large pan of cold water for 2 – 3 days and let it sit in the refrigerator changing the water once a day. Taste a small piece of the cod after 2 days for saltiness. The cod should taste like fish and still be a little salty. Let it soak for another day if needed.
Poach cod in water for about 8-10 minutes depending on the portion. It should be flaky but not too mushy. Strain and let the cod cool before making the salad.
Mix all ingredients except the eggs in a small bowl and toss gently. Add the eggs and drizzle with more olive oil to your desired taste.
photos credit: Bacalhau com Grao (tascarestaurant.com)(pingodoce.pt)gannet39.wordpress.com)