One bite brings me home to Portugal!
Bacalhau com Grao is as classic home comfort food, one of the most popular dishes, and served in most Portuguese homes and restaurants. This recipe is versatile, so you can add more or less of the ingredients to your taste. You can serve this dish as a hot bake or as a cold salad. You can also substitute the chick peas with chopped cooked potatoes, or use many bean varieties such as black eyed peas, white beans etc. I sauteed the onions for a sweet flavor addition but many recipes use raw chopped onions. Once you try this recipe you’ll find that you’ll make it often because it’s so easy to make. Enjoy!
2 pounds of cooked and flaked salt cod
1 large onion (sliced)
3 cloves garlic (minced)
2 large 28 -32 oz. cans of cooked chick peas
6 hard boiled eggs (crumbled)
1 bay leaf
1/2 cup of Portuguese olive oil
3 teaspoons fresh chopped parsley for garnish
olives for garnish
salt and pepper to taste
dash of white wine vinegar
Drain and rinse the chick peas and set aside.
Saute the onions in 2-3 tablespoons of olive oil until caramel colored. Remove bay leaf and add a pinch of salt and pepper.
In a deep dish pan, layer 1/2 of the chick peas, followed by 1/2 of the cod. Top with 1/2 of the sauteed onions and 1/2 of the garlic. Repeat with remaining chick peas, cod, onions and garlic.
Top evenly with eggs and poor the remaining olive oil on top. Add a pinch of salt and pepper and a drizzle of the vinegar. Top with the eggs and place in a 350 F. oven for about 15 minutes or until hot. Garnish with the fresh parsley and olives and serve with more olive oil on the side if needed.
If you want to serve it cold just top with the eggs, parsley and olives and enjoy!