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 desalted bacalhau (bacalhau demolhado)
- 200 gr cherry tomatoes
- 1 large red onion
- 5-6 garlic cloves, thinly sliced
- 1 cup cooked chickpeas
- 1/4 cup cilantro (fresh coriander)
- 1/2 or 1 lemon to taste
- 1 teaspoon 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.
- Caramelise onion until pale gold (about 7-8 minutes), add garlic and sauté for additional 1-2 minutes.
- Add 1 teaspoon 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 low heat.
- Remove bones and skin from the codfish.
- Prepare the salad:
- Rinse the chickpeas in cold water and briefly warm them in the pan with the onion, garlic and spices.
- Cut cherry tomatoes into 4 parts.
- Combine the chickpeas, onion–garlic mixture, tomatoes, and shredded codfish in a large bowl.
- Season with lemon juice, salt, and pepper.
- Garnish and serve:
- Garnish with cilantro leaves.
- Enjoy your delicious bacalhau salad!
