The history of bacalhau (salted codfish) dates back to the Vikings, who preserved freshly caught cod by drying it in cold North Sea winds. By the XVI century, Portugal embraced bacalhau as a national dish. Nowadays, this culinary icon symbolises maritime adventures, exploration and tradition, and it remains a staple during festive occasions.
Ingredients for 3-4 servings:
- 250 gr re-hydrated bacalhau
- 200 gr cherry tomatoes
- 1 large red onion
- 5-6 garlic cloves
- 1 cup cooked chickpeas
- 1/4 cup cilantro (fresh coriander)
- 1/2 or 1 lemon to taste
- 1 tablespoon cumin
- 1 tablespoon sweet paprika powder
- 1/8 cup olive oil
- Salt and pepper to taste
Preparation instructions:
- Stir-fry onion and garlic:
- Heat oil in a large pan.
- Sauté onion and garlic until pale gold (about 4-5 minutes).
- Add 1 tablespoon of cumin and 1 tablespoon of sweet paprika powder to the pan.
- Cook the codfish:
- Place the codfish in a medium pan with 2 cups of water.
- Add olive oil and cilantro stems.
- Cook for about 8-10 minutes on medium heat.
- Remove bones and skin from the codfish.
- Prepare the salad:
- Wash cooked chickpeas under cold water.
- Cut cherry tomatoes into 4 parts.
- Mix chickpeas, tomatoes and shredded codfish in a large bowl.
- Add the fried onion and garlic mixture, lemon juice, salt and pepper to taste.
- Garnish and serve:
- Garnish with cilantro leaves.
- Enjoy your delicious bacalhau salad!
