Bacalhau com Todos — Cod with Potatoes, Greens & Egg

Boiled salt cod served with potatoes, cabbage, eggs and chickpeas in a warm garlic and olive oil dressing.

TIME BREAKDOWN
Prep: 30 min
Cook: 50 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 600g salt cod (bacalhau), in thick pieces
  • 800g potatoes, peeled and halved
  • 1 small savoy or spring cabbage, cut into wedges
  • 4 eggs
  • 1 x 400g tin chickpeas, drained and rinsed
  • 150ml extra virgin olive oil
  • 6 cloves garlic, sliced
  • 2 tbsp white wine vinegar
  • Black pepper to taste
  • Chopped fresh flat-leaf parsley, to serve

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 to 48 hours, changing the water 4 to 5 times. Drain.

  2. Boil the potatoes in a large pan of salted water for 20 minutes until tender, adding the cabbage for the final 8 minutes. Drain and keep warm.

  3. Meanwhile, simmer the cod in fresh water for 10 to 12 minutes until it flakes. Drain well.

  4. Boil the eggs for 9 minutes, cool and peel. Warm the chickpeas in a little of the cooking water and drain.

  5. Warm the olive oil and garlic in a small pan over a low heat for 3 minutes until fragrant but not browned. Stir in the vinegar and pepper.

  6. Arrange the cod, potatoes, cabbage, eggs and chickpeas on a large platter, pour over the warm garlic oil and scatter with parsley.