Bacalhau With Chick Peas Recipes

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MARIA'S PORTUGUESE BACALAU



Maria's Portuguese Bacalau image

This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.

Provided by BINGADING

Categories     World Cuisine Recipes     European     Portuguese

Time P1DT2h

Yield 8

Number Of Ingredients 12

2 pounds dried salted cod fish
4 Yukon Gold potatoes
3 tablespoons butter
2 yellow onions, thinly sliced
2 cloves garlic, chopped, divided
½ cup chopped fresh parsley, divided
¾ cup olive oil
1 ½ teaspoons red pepper flakes
freshly ground pepper to taste
4 hard cooked eggs, chopped
10 pitted green olives
10 pitted black olives

Steps:

  • Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  • Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  • In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  • While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  • Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  • Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g

BACALHAU A GOMES DE SA (SALT COD, ONIONS AND POTATOES)



Bacalhau a Gomes de Sa (Salt Cod, Onions and Potatoes) image

Provided by Food Network

Categories     side-dish

Time P1DT13h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds 1 1/2 pounds salt cod
1/2 cup plus 1 teaspoon olive oil
2 cups thinly sliced yellow onions
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender
4 hard boiled eggs
8 black olives
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until slightly golden, about 6 minutes. Preheat the oven to 350 degrees. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley.

BACALHAU (SALT COD) WITH CHICKPEAS



Bacalhau (Salt Cod) With Chickpeas image

A Portuguese salt cod kind of stew meant to be eaten hot or at room temperature. Once you've prepared the salt cod (which takes one to two days), assembling this dish is simple and quick. If you don't have piri-piri (Portuguese-style chili oil), substitute a quarter teaspoon (or more if you like) of dried hot red pepper flakes. This makes a very hearty luncheon or brunch dish and is great with a glass of red wine.

Provided by Chef Kate

Categories     Stew

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 11

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 white 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

Steps:

  • Prepare Bacalhau.
  • Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
  • Drain the fish, rinse well and place in a saucepan with enough water to cover.
  • Bring to a boil.
  • Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
  • Lower the heat and simmer for 20 minutes.
  • Drain and let cool.
  • Remove any skin and bones and separate the fish into coarse flakes.
  • Prepare the stew.
  • In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
  • Stir in the Bacalhau and heat for two minutes.
  • Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
  • Serve garnished with the hard boiled eggs and olives.

Nutrition Facts : Calories 791, Fat 35.8, SaturatedFat 5.7, Cholesterol 331, Sodium 8419.7, Carbohydrate 32.3, Fiber 6, Sugar 3.8, Protein 81.9

BACALHAU WITH CHICK PEAS RECIPE



Bacalhau with Chick Peas Recipe image

Provided by amaliana

Number Of Ingredients 11

1 pound bacalhau
1/2 cup olive oil
2 cups thinly sliced onion
1 14- ounce can of chick peas, drained
3 large sprigs parsley, chopped
1/3 cup white wine vinegar
2 cloves garlic, minced
1/2 teaspoon piri- piri or 1/4 teaspoon dried red hot pepper flakes
Salt and pepper to taste
3 hard-boiled eggs, shelled and quartered
10 Calimata olives, pitted and sliced

Steps:

  • Prepare bacalhau as below: Soak fish in water for at least 24 and preferably 48 hours, changing the water 3 to 4 times each day. Drain the bacalhau , rinse well, and place in a saucepan with enough water, to cover. Bring to a boil. If the water is too salty, drain, add more fresh water and bring to boil again. Lower the heat and simmer for 20 minutes. Drain. When cool, remove any skin or bones, and separate the fish into coarse flakes. Continue from this point with any recipe. In a heavy skillet, heat the olive oil and cook the onion slowly until golden. Stir in the bacalhau and heat for 2 minutes. Then add the chick peas, parsley, vinegar, garlic Piri-piri, salt, and pepper. Cook for 2 minutes, add the quartered eggs and olives. Serve hot or room temperature.

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